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Many people have tried and true recipes that they always go to when they get home from hunting. Over the years, we’ve had a few people share their favorites with us, and many times we’ve had people ask us for some recipes that we like to use.
Hopefully, these will work for you. Enjoy, and we’ll see you hunting!


Easy Pheasant L’orange (In a Crockpot)

• 1 Jar Orange Marmalade (approx. 16 oz.)
• 1 Packet Onion Soup Mix
• 1 Bottle Russian Salad dressing (approx. 16 oz.)
• 4-5 Pheasant Breasts
• 1 Tbls Oil

Brown pheasant in a pan in oil. Mix first three ingredients and set aside. Add pheasant to crockpot and pour sauce over meat. Cook on low for 10 hours or so. Serve with rice.



Pheasant Marsala

• 4 Pheasant Breasts Skinned and cut into pieces
• 1-1/2 Cups Seasoned flour (salt, pepper, and parsley flakes)
• 3 eggs, beaten
• 3 Cups dry bread crumbs
• 2 Tbls Oil
• 2 Tbls Butter
• ½ lb. fresh button mushrooms
• 2 cloves garlic, crushed
• ½ Cup Marsala wine
• 1 Cup Chicken stock or broth
• 4 Carrots cut into “French fry” sticks

Prepare the pheasant as indicated. Place the seasoned flour in a medium sized brown bag. Add the pheasant pieces, a few at a time, then shake to dust the pheasant. Dip each piece in the egg, and then roll in the bread crumbs. In a large fry pan or skillet heat the butter and oil over a medium high heat. Add the coated pheasant’s pieces and coat brown well on both sides. Remove the pheasant from the pan. Reduce the heat to medium and add the mushrooms and garlic. Sauté for one about a minute. Sprinkle 2 rounded tablespoons of seasoned flour over the pan and stir well. Add the Marsala, stock/broth and carrot sticks. Return the pheasant, cover and continue to cook for 20-25 minutes, stirring occasionally. Serves 6-8.

Goes well with just about any side dish, especially boiled noodle and baked acorn squash.


Pheasant Enchiladas

• 1 pheasant, cleaned and prepared (legs and breasts)
• 1 C. Sour Cream
• 1 can cream of chicken soup
• Small can of green chilis
• 1 C. Grated cheese
• Flour Taco Shells

Boil pheasant meat until tender. Cool and cut meat off bone, slice into strips. Place meat in large bowl. Add sour cream, cream of chicken soup, small can of green chilies, and grated cheese. Mix well with spoon. Fill soft flour taco shells with mix and place in a baking dish. After 1 layer, sprinkle top with cheese and spread some more mix on top. Repeat layers as desired. Bake at 350 degrees until warm.



Pheasant Parmesan

• 2 Cups chopped Broccoli (cooked)
• 3 Tbls Margarine or Butter
• 3 Tbls All-purpose flour
• 1/8 tsp Pepper
• 1 Dash Nutmeg
• ¾ Cup light cream or milk
• ½ Cup shredded Swiss cheese
• 2 Tbls Dry white wine
• *1-1/2 Cups cooked pheasant breasts
• 3 Tbls grated Parmesan cheese
• 1 Dash Paprika
• *Broth

*Use broth from cooking pheasant. Cook Broccoli. Arrange cooked broccoli in a 10”x6”x2” dish. Melt Margarine or butter, stir in flour, pepper, nutmeg, and add cream or milk and chicken broth. Stir until thick and bubbly. Add cheese and stir until melted. Pour half of the sauce over broccoli, top with cooked pheasant, cover with remaining sauce. Sprinkle with parmesan and paprika. Bake 350 degrees Fahrenheit for 20 minutes.



Succulent Baked Pheasant

Yield: 6-8 Servings
Prep Time: 30 Minutes
Cook Time: 1 1/2 hours

• 2 Tbls Butter
• 2 Tbls Flour
• 1 C Light Cream
• 1 Can Cream of Mushroom Soup
• 2 Tbls Chopped Fresh Parsley
• 1/4 tsp Paprika
• 1/2 C Sherry

• 3/4 C Flour
• 1 Tbls. Lemon Pepper
• 6-8 Pheasant Breasts
• 3 Tbls Vegetable Oil
• 4 Tbls Butter or Margarine

In a medium size sauce pan, melt butter. Add flour gradually and cook for 2 minutes without browning. Add cream and stir until thick. Add soup, Parsley, Paprika, and sherry. Set aside and keep warm.
Mix flour with lemon pepper. Roll breasts in seasoned flour. Pan brown in oil. Place breasts in a 9×13 casserole with a dot of butter or margarine under each breast. Pour Warmed sauce over breasts covering each one completely. Cover casserole and bake 1 to 1 1/2 hours at 350 degrees.



Mushroom Pheasant

• 1 Can Cream of Mushroom Soup
• 1/2 C Sour Cream
• 1/2 C Milk
• 1/2 C Flour
• 1 tsp Salt
• 1/4 tsp Pepper
• 4 Pheasant Breasts, Cubed
• 1/4 C Vegetable Oil
• 8 oz Whole Mushrooms
• 1 Medium onion, cut into 8
• 1/4 tsp Thyme

Heat oven to 300 degrees. In a small mixing bowl, blend soup, sour cream, and milk; set aside. In a large plastic food storage bag combine flour, salt, and pepper; shake to mix. Add pheasant pieces; brown pheasant in vegetable oil on all sides. Place pheasant in a casserole pan. Add Mushrooms, onion, thyme, and soup mixture. Cover and bake until pheasant is tender, about 1 1/2 to 2 hours.



Grilled Pheasant Soy Sauce Marinade

• 1 C. Soy Sauce
• 1 C. Vegetable oil
• 1 Can 7up/Sprite
• 1 Tbls Garlic Salt
• 4-5 Pheasant breasts

Combine Soy Sauce, Oil, 7UP, and salt in a 1 gallon Ziploc bag, and shake thoroughly. Add pheasant breasts, and shake for a few seconds more. Leave in fridge minimum of 4-5 hours, or can be left up overnight. Grill until cooked through.