Recipes with pheasant

Pheasant braised until tender in a Mexican-style almond red sauce, where ground almonds thicken a rich, nutty, mildly spiced sauce. A rustic game-bird dish that works just as well with chicken.

Pheasant roasted in a brown paper bag with butter, garlic, and onion. A no-fuss technique that steams the bird tender while the skin browns in its own heat.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Pheasant with black olives sears and roasts boned pheasant breast and thigh, served with a deep wine and bone-stock reduction studded with black olives and tomato. An elegant wild-game main with Provencal flavors.

Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Fried wild game ravioli stuffed with duck, pheasant, leeks, praline, sour cherries, and demi-glace, finished with a Frangelico hazelnut butter. A restaurant-caliber game dish.

Roasted pheasant Normandy style, braised in dry sherry and filled with sour cream before a final high-heat browning. Serve with wild rice and mushrooms.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Bacon-wrapped roasted pheasant stuffed with apples and onions, served with a glossy cherry-wine jubilee sauce. An elegant game bird dinner that brings the hunter's harvest to the holiday table.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Roast pheasant with ramps and wild mushrooms: tender pheasant roasted atop wild ramps, finished with sauteed mushrooms and thyme in a white wine pan sauce. A foraged spring feast straight from the Appalachian woods.

Make your family excited with this scrumptious dish that will have them licking their fingers!

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Pheasant casserole with brown rice, cream of mushroom soup, pheasant broth, and soy sauce. A simple hunter's casserole that bakes low and slow for tender, savory results.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

This pheasant is roasted with celery and onions and drizzled with lemon juice.

Entertain the neighbors with this tantalizing dish that will have everyone wanting seconds!

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Mexican pheasant casserole layered with corn tortilla strips, two cheeses, sour cream, salsa, and cream-of soups. A hearty hunter's dish for using up wild bird.

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Don't hesitate to make this delicious casserole. I have made it with leftover chicken or turkey meat, and they all turned out great.

A simple and scrumptious dish that can easily be made with some help from your good friend, the crockpot.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.