The best pheasant meat recipes, not only for game lovers!

Are you craving an unusual delicacy?

Get inspired by our pheasant recipes.

Game is not just deer or boar.

Pheasant meat is very tasty, healthy and can be prepared in many ways.

Which variant will become your favorite? On wine, wild or with chestnut stuffing?

Whichever one you choose, you will always enjoy it!

Wild pheasant with rice

A popular delicacy in which the taste of pheasant meat is perfectly combined with forest mushrooms and wild rice.

Ingredients:

• 1 pheasant
• 2 cups uncooked wild rice
• 1 cup chopped fresh wild mushrooms
• 3 cups of water
• 3/4 cup chopped onion
• 6 slices of bacon
• 1 tbsp plain flour
• 2 teaspoons of dried minced garlic
• 2 teaspoons of dried oregano
• 2 teaspoons of sweet paprika
• 1 teaspoon of pepper
• 2 teaspoons of salt
• oil

Method:

1. Heat the oil in a pan, glaze the onion and then add all the spices and water.
2. In the meantime, flour a special bag designed for baking meat in the oven, add bacon, mushrooms and rice.
3. Then put the washed and cleaned pheasant in the bag.
4. Pour the spice mixture into the bag and close the bag tightly.
5. Place on a tray and bake in an oven preheated to 180°C for approximately an hour and a half, depending on the size of the pheasant.
6. Leave to rest in the bag for 10 minutes before serving.

Baked pheasant with bread sauce

One of the favorite dishes of English cuisine, which you can easily cook at home.

Ingredients:

• 2 pheasants
• 100 ml of dry red wine
• 50 ml of port wine
• 20 g of butter
• 50 ml rapeseed oil
• thyme
• juniper
• salt pepper

For the sauce

• 1 slice of bread
• 150 ml whole milk
• 50 g chopped onion
• 10 g of bacon
• 10 g of butter
• 2 cloves of garlic
• 1 bay leaf
• thyme
• salt

Method:

1. Preheat the oven to 190°C.
2. Heat the oil and butter in a pan.
3. Fry the pheasant lightly, approximately 3-5 minutes on all sides.
4. Salt and pepper the roasted pheasant and bake it in a preheated oven for 30 minutes.
5. Turn the pheasant halfway through.
6. Then remove the meat from the oven.
7. Add the cooked juice from the baking pan to the fat in the pan, add red wine, port wine and add thyme and juniper.
8. Cook the mixture in the pan, stirring constantly, until its volume is reduced by about a third.
9. Next, in another smaller pan, heat the butter to prepare the bread sauce.
10. Fry the onion, pressed garlic and herbs on it.
11. Add the bacon and sauté for about a minute.
12. Then pour the milk into the pan and add the bread cut into pieces.
13. Cook until a sauce forms and mix it with the wine mixture.

Baked pheasant tastes great with rice and potato side dishes.

Traditional pheasant with chestnut stuffing

Stuffing always adds another dimension to a dish. This also applies to the stuffing made from edible chestnuts.

Ingredients:

• 2 pheasants
• 150 g of bacon
• 50 g of butter
• salt pepper

For stuffing and sauce

• 200 g edible chestnuts
• 10 g of butter
• 1/2 onion
• 50 g of bacon
• 1 tbsp fresh parsley
• 2 teaspoons of fresh thyme
• 100 g of pork sausage
• 75 ml of port wine
• 1 tbsp plain flour
• 300 ml of chicken stock

Method:

1. First, make your stuffing mixture.
2. Heat the butter in a pan and glaze the chopped onion on it.
3. When the onions have cooled, mix in the chopped bacon, sausage and half of the chestnuts.
4. Then add the thyme and parsley and mix everything thoroughly.
5. You will then fill the inside of both pheasants with this stuffing.
6. Brush the outside of the skin of the pheasant with butter.
7. Then put the pheasants in a baking dish lined with bacon slices and cover them with aluminum foil.
8. Prepared in this way, put them in an oven preheated to 180°C to bake for 30 minutes.
9. After this time, remove the foil and bake for another 30-40 minutes.
10. While baking, continuously pour the juices over the pheasants.
11. When the meat is ready, prepare the sauce.
12. Use all the fat and juice from the pheasants on it, then mix in the flour and port wine.
13. Boil briefly, add the chicken stock and the remaining chestnuts that you cut in half.
14. Season and simmer for approximately 5-8 minutes.

Portion the stuffed pheasant and serve, for example, with potato dumplings or gnocchi topped with chestnut sauce.

Pheasant on wine with wild mushrooms

Wine, either white or red, is very often used in the preparation of venison. This recipe is no exception!

Ingredients:

• 2 pheasant breasts and 2 skinless pheasant thighs
• 2 cups chopped fresh wild mushrooms
• 1 cup dry white wine
• 1 cup chicken broth
• 3/4 cup chopped onion
• 5 cloves of garlic
• 1/3 cup parsley
• 2 tablespoons of cornstarch
• 2 tbsp of water
• 4 tablespoons of butter
• 1 tbsp olive oil
• salt pepper

Method:

1. Wash the pheasant meat and salt and pepper both sides.
2. Heat the olive oil together with two tablespoons of butter in a pan.
3. First, sauté the pheasant legs separately on their mixture for 2 minutes, then add the pheasant breasts as well.
4. Sauté the meat for a few minutes and then remove it from the pan.
5. In the same pan, add the remaining butter and mushroom slices.
6. Sauté the mushrooms for approximately 5 minutes.
7. Then add chopped onion and crushed garlic cloves to them.
8. Stir and add the wine.
9. When its amount is reduced by half, add the chicken stock to the pan and put the pheasant meat back into it.
10. Close the pan with a lid and simmer for approximately 20 minutes, until the meat and mushrooms are completely tender.
11. Finally, add the cornstarch to make a sauce.

Serve pheasant in wine with mashed potatoes sprinkled with parsley.

Pheasant broth with noodles

Chicken or beef broth is a classic. But this time, come and prepare your favorite soup from a somewhat unconventional meat. You will see that you will fall in love with him immediately.

Ingredients:

• 1 pheasant
• 2 carrots
• 1 parsley
• 1 onion
• 1/4 celery
• 2 stalks of celery
• 1 clove of garlic
• 14 cups of water
• spices for broth (pepper, bay leaf, allspice)
• fresh parsley or chives
• salt

Method:

1. Place the washed and cleaned pheasant in a pot of water.
2. Then add peeled onion, carrot, parsley, celery and garlic to the meat.
3. Add salt to the water and also put a bag of spices in it for the broth.
4. Then strain the pheasant stock, i.e. cook just below the boiling point on a low heat for approximately 3 hours.
5. When the pheasant meat is perfectly tender, carefully drain the broth.
6. Then cut the cooked vegetables into cubes and peel the pheasant.
7. Then also cut the meat into smaller pieces.
8. Return all vegetables and meat to the broth and add fresh parsley or chives.

Depending on your preferences, you can of course also add noodles or drippings to the pheasant soup.

Pheasant breast with bacon

A very simple, but at the same time tasty recipe, for which you will only need three ingredients!

Ingredients:

• 4 pheasant breasts
• 150 g bacon or bacon (slices)
• 16 sage leaves
• oil
• salt pepper

Method:

1. Salt and pepper the washed pheasant breasts on both sides.
2. Place four sage leaves on each breast.
3. Then wrap the pheasant breast in slices of bacon so that the bacon covers the entire breast.
4. Then heat some oil in a pan and fry the bacon-wrapped pheasant breasts in it on both sides, approximately 5 minutes on each side.

Serve with steamed vegetables and potatoes.

A simple pheasant pate

Pâté can be a very tasty part of dinner, lunch or holiday snacks. In addition to the famous pâtés made from duck or goose meat, they can also be prepared from pheasant meat. Compared to classic poultry pieces, pheasant pâtés have a more intense taste.

Ingredients:

• 500 g pheasant breast
• 1 Tbsp butter
• 3 tablespoons of mayonnaise
• 2 tablespoons of lemon juice
• 2 shallots
• 1 clove of garlic
• pate spices
• salt pepper

Method:

1. Melt the butter in a pan and fry the finely chopped pheasant breasts in it for about 5 minutes.
2. Add the crushed garlic and cook for a few more minutes until the meat is completely soft and browned.
3. Then transfer the meat to a food processor.
4. Add mayonnaise, lemon juice, chopped shallots and spices.
5. Blend until smooth.

Serve pheasant pate with fresh bread or saltine crackers.

Delicious salad with pheasant meat, vegetables and croutons

A light but at the same time nutritious salad, the resulting taste of which is created by the combination of a number of non-traditional ingredients.

Ingredients:

• 400 g pheasant breast
• 150 g of green bean pods
• 100 g of boiled edible chestnuts
• 1 pomegranate
• 1 slice of bread
• 1 tbsp fresh thyme
• 1 Tbsp butter
• 2 tablespoons of oil
• arugula
• salt

Dressing

• 2 tablespoons of sour cream
• 1 tbsp olive oil
• 1/2 tbsp apple cider vinegar
• 1 teaspoon Dijon mustard

Method:

1. In a bowl, mix together all the ingredients for the dressing, i.e. sour cream, Dijon mustard, olive oil and apple cider vinegar.
2. Heat one tablespoon of oil in a pan and fry a slice of bread cut into pieces.
3. Add salt and thyme while frying.
4. When the croutons are golden, set them aside and let them cool.
5. In the meantime, heat the butter and the rest of the oil in the same pan.
6. Then fry the sliced pheasant breasts and chestnuts in a pan on both sides for approximately 5-8 minutes.
7. At the same time, cook the green beans until soft in a pot of salted water.
8. When the green beans, meat and chestnuts are done, put them on a plate.
9. Add arugula and pomegranate pieces.
10. Mix and finish with a drizzle of dressing.

Salad with pheasant meat, chestnuts, beans and toasted croutons is best served with fresh bread.

Pheasant as a delicious and healthy delicacy

Pheasant meat is mainly associated with French cuisine, where it is prepared in many ways, and for centuries it was also a very popular delicacy of the nobility. But it is also worth including it in the modern menu of the 21st century. Pheasant meat is very healthy and contains half less fat than chicken meat. Young individuals have tastier and finer meat, especially gilts. Before consumption, it is necessary that the freshly caught pheasant is so-called matured, i.e. hung for several days in the cold with good access to air.

In addition to protein, pheasant meat is also rich in many minerals, such as magnesium, calcium, iron and manganese, as well as vitamins, especially those of group B. In terms of taste, pheasant is most often combined with spices such as bay leaves, allspice, pepper and juniper . But it also gets along well with thyme or sage.