43 pheasant recipes

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 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 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.

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.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

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.

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

Forest fettucine with morels and breast of pheasant: handmade morel-powder pasta tossed in a morel cream sauce, topped with seared pheasant breast and buttered fiddlehead ferns. Spring foraging season on a plate, fine-dining style.

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.

Chicken and rice casserole baked with four cans of cream soup for a creamy, hands-off one-pan dinner. Just layer, cover, and bake for three hours with almost no prep.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.