Pheasant

Pheasant created by teresas

Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • Saute pheasants in butter 10 minutes.
  • Remove from skillet and saute mushrooms in butter remaining in skillet 10 minutes Return pheasant to skillet.
  • Add wine, lemon juice, onions, salt and pepper.
  • Cover and simmer 1 hour or until tender.
  • NOTE: If oven is used- Bake at 375 degrees for about 2 hours.
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RECIPE MADE WITH LOVE BY

@Satisfied Kris
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@Satisfied Kris
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"Posted in response to a request. This was my grandmother's recipe for pheasant. We had/have a lot of hunters in the family and this was the best recipe for pheasant. I'm guessing on the serving size for 3 pheasants."
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  1. tracy.alvaro
    I’ve made this recipe with both pheasant and bone in chicken thighs and it’s been awesome every time. I love mushrooms but don’t feel like I cook with them enough so this was perfect! The sauce is very flavorful and I usually serve it with mashed potatoes and a roasted veggie, like asparagus or Brussels sprouts.
    Reply
  2. Teresa C.
    Do I soak it in salt water to get rid of the gamey taste
    Replies 2
  3. hoosyourdaddy
    This recipe turned out excellent. I followed the directions as written except I simmered the dish for 45 minutes instead of 1 hour. I thickened up the sauce in the end with a little bit of cornstarch mixed with water. We had it with mashed potatoes and roasted brussell sprouts. Everyone loved it. Will be making this again! Cookin Joe
    Reply
  4. Erica O.
    Excellent recipe. I used chicken stock instead of wine and lime juice instead of lemon. I also thickened the sauce at the end with cornstarch/water mix.
    Reply
  5. tyson2117
    Also, when I put it in the oven do I cover the glass container with aluminum foil?
    Replies 2
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