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We love this receipe for it's flavor. We do substitute one juliened large red pepper for the artichoke hearts and garnish with sliced ripe olives.
Review by a pheasant rancher Best recipe for pheasant! Recipe very forgiving and great! using what I had on hand led to 8 x 11 pan, black rice instead of wild rice, 1/2 cup tiny morels, Southern Comfort instead of sherry, Swiss cheese, 8 breast 1/2's but same amount of sauce. Great flavor combination Guests raved, including a professional cook. I might someday try the recipe as written, but it can't be any better than this.
I had small bird in the freezer and decided to finally brave a new recipe. This recipe was ideal for the amount of meat that I had on hand. Had to tweek it just a bit, didn't use green onions or artichokes and no sage. Used rosemary for a spice addition. Delicious! My husband is like a broken record, "honey, this is so good!" Thank you for a great family meal that is unique for a Monday night.
This is excellent!! It is one of the most interesting dish preperations that I have had in a long time...It was a joy to prepare. A definite restaurant quaility dish.I plan to keep this in my Pheasant Cookbook for future use. Thanks, Charlotte J for posting this tasting dish.
I am always looking for new ways to cook pheasant without the "dry-out" factor. And this definately does it! Very tasty and easy to prepare! I only used half the artichoke hearts as I wasn't sure that we would like them. They have a bit of a strong flavor and I think would be overpowering if using the whole can. But, we found out we liked them!! We will have this again. Thanks!
We had never had pheasant before and found this recipe. It was so good that I am now sharing it with my neighbors and am encouraging my husband to go pheasant hunting so we can make it again! Definitely use sherry over white wine - it adds phenomenal flavor. I didn't bother to cook the carrots, which turned out fine. We loved this recipe!