Baked Pheasant in Wine Sauce

READY IN: 3hrs 15mins
Recipe by Shirley Spillman

This recipe uses wild pheasant. It came from my grandmother to my mother to me. We traditionally served this recipe at Thanksgiving (during pheasant season). During cooking, it forms a sauce or gravy that thickens best if stirred just a little when the sherry is added.

Top Review by teresas

Outstanding Pheasant dish! The whole house smelled so good while this was cooking. I will be making this one again. I minced the garlic and used the juice from the mushrooms as part of the water required. The meat came out tender and moist. I served it with recipe #210232 and steamed broccoli. We had a wonderful meal. I posted a before and after cooking picture. Hope others will try this dish. Thanks, Shirley Spillman for posting.

Ingredients Nutrition


  1. Roll cut-up bird pieces in flour and brown in hot oil.
  2. Place browned pieces in baking dish and add remaining ingredients, except sherry, in order listed.
  3. Simmer in 300 degree oven for 2 to 2 1/2 hours or until tender.
  4. Pour cooking sherry over bird about the last hour of cooking.

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