6 Reviews

I've made this simple pheasant dish a couple of times now with no additions or alterations and have been so pleased with the result. The simplicity of the dish allows you to really encounter the flavor of the pheasant making this recipe ideal for a very fresh bird.

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docrjh March 06, 2016

I made this with grouse and chicken breast (Hubby likes grouse but I prefer chicken). I added some oregano to the flour and added chopped carrots and a few mushrooms to the onions and celery. DELICIOUS!!! Hubby loved the grouse and I loved the chicken! I served it over mashed potatoes and it was GREAT! Have tried many grouse recipes and this is a keeper! One of the best I have tried. Thanks ladypit!

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Hattie Ghost January 11, 2011

My hubby came home from hunting with 3 grouse. I've tried various recipes before and have always ended up with a super chewy lump of meat before that ended up in the garbage. Thankfully this recipe proved my bad luck with grouse wrong!!!! It was delicious. Very tender flakey meat. I did use chicken broth instead of water, but other than that I didn't alter the recipe. Thanks for the great recipe. Always nice seeing wild game recipes on food.com!!

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AngAustinBrody September 20, 2010

My first time cooking grouse - I used chicken broth instead of plain water and added a bit of oregano to the flour... The grouse turned out remarkably tender with no game-taste at all. This is a keeper!

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SukiB October 05, 2009

I added carrots and mushrooms along with the celery and onions and left them in large chunks, carrots quartered, mushrooms in half, same with celery and onion, then added 1/2 cup dry wine instead of water to pheasant, covered with thyme, parsley, salt and fresh ground pepper----wow

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Big Kahuna in Alaska November 10, 2008

Excellent, excellent, excellent!! This is a dish that the main ingredient is out front and center. It is not over powered by the other ingredients. I did cut the recipe in half and also used the tiny carrots, boiled. They worked great..I sauted them (about 1/2 cup) with the celery and onion till tender. I cooked everything in a cast iron skillet and covered with the cast iron lid. This came out moist, tender and you can really taste the pheasant. Thanks ladypit for posting

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teresas October 16, 2007
Smothered Pheasant or Grouse