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Wild Pheasant In Mushroom and Wine Sauce

Wild Pheasant in Mushrooms and Wine Sauce is a delicious dinner with moist tender, flavorful meat. This amazing recipe features a variety of mushrooms and a delicate Wine sauce. What a wonderful way to enjoy your wild caught bird.

Wild Pheasant In Mushroom Wine Sauce
Wild Pheasant In mushroom Wine Sauce

This pheasant recipe was developed by Heather (our daughter in Law). She is an avid Hunter. As is Bill, our oldest son. They love game meats and are experienced in cooking them.

I was visiting them recently and Heather shared this recipe. I sat her down and wrote the recipe out.  She let me know simple pheasant recipes like this one are very hard to find. Creating a recipe that results in moist tasty Pheasant can be a challenge.

Pheasant meat tends to cook up dry. Heather’s recipe creates a beautiful wine sauce. Add in the mushrooms and onions for a scrumptious wild pheasant dinner. She is an excellent cook. I’m so happy to have this recipe to share with you.

A bag of frozen Pheasant came home with me too. All prepped and ready to cook up. 

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I am occasionally amazed at how blessed we are with our family. These two and our Grandson Henry just make my heart smile.

Looking for more Game meat recipes?

Bill and Heather hunt all the time. You just never know what they may run into. Duck Hunting season is here so Bill might deliver a duck to my door one day…we’ll see.

Heather also made a domestic Rabbit Mushroom Stew recipe that is excellent. AND… these are not our family’s only hunters!

For Christmas my brother gave me MOOSE meat. I created Smoky Moose meat skillet dinner for a quick N Easy dinner.

It’s SO good. Moose meat is also used in Brigitte’s German Cabbage rolls. Moose meat is very similar to beef but extra lean. Such a healthy meat.

My sister Susie does not hunt herself but she helps hunters put up game meat during hunting season.

She gave us a jar of canned venison and I made a delicious Crock Pot Venison stew.  

If you have game meat recipes and ideas PLEASE share them in the comment section. We would love to hear from you!

Wild Pheasant In Mushrooms And Wine Sauce
Wild Pheasant In Mushrooms and Wine Sauce

Back to our Pheasant recipe. This is a hen that Bill hunted up a few weeks ago right at the end of the Pheasant season. Where we live in Western Washington State it is legal to hunt wild pheasant hens. Apparently that is not the case in all areas. A drake will work for this recipe if that is what you have.

I followed Heather’s recipe exactly and Dave and I both enjoyed it very much! It’s made all in one skillet or dutch oven on the stove top.

Wild Pheasant In Mushrooms And Wine Sauce
Wild Pheasant In Mushrooms and Wine Sauce recipe produces a moist flavorful bird.

There is a wonderful variety of mushrooms in the recipe. I was worried when I looked around the store. I am not a mushroom connoisseur. I learned quite a bit. The Porcini mushrooms were in a package dried.

Dried Porcini Mushrooms
Dried Porcini Mushrooms

The store was completely out of fresh Chanterelles so I went with colorful dried Homard Lobster Mushrooms (also in a package) instead. They worked wonderfully well in this recipe.

Dried Homard Lobster Mushrooms
Dried Homard Lobster Mushrooms

The mushrooms were so good with the Wine sauce and Pheasant. The Shiitakes were fresh.

Fresh Shiitake Mushrooms
Fresh Shiitake Mushrooms

I like the white mushrooms rather than brown so that’s what I used. Heather says you can use any mushroom combination you can find. These are my picks this time.

Fresh Crimini Mushrooms
Fresh white Crimini Mushrooms

 Wild Pheasant in Mushrooms and Wine Sauce Recipe:

  • Prepare the Pheasant:

Wild Pheasant
Wild Pheasant prepared to cook.
  • Cut the bird from neck to bottom or it’s ribs (AVOID cutting into the bowel or stomach). Pull the skin apart.
  • Cut off the breasts (breast out the bird).
  • Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.
  • Wild Pheasant
    Our Wild pheasant hen prepared to cook with other ingredients.

    Instructions for the Recipe:

    1. Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet with a lid) on your stove to medium heat.
    2. Add 1 Tablespoon olive oil
    3. Add 2 Tablespoons butter and stir until melted.
    4. Put in the pheasant legs first and sear two minutes on each sides. After one minute add pheasant breasts. WATCH them. It’s easy to overcook the breasts. Just sear until lightly brown but NOT cooked. (about 2 or three minutes) Scrape pan and stir in the bits. Deglaze with water or a bit of wine as necessary.
    5. Remove the pheasant from pan and set aside.
    6. Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.
    7. Add onions and garlic. Stir together with partially cooked mushrooms.
    8. Turn the heat to high and Add the wine. Reduce the wine by half.
    9. Reduce heat to medium high.
    10. Add chicken, turkey (or either poultry bone) broth, breasts and legs and cover them.Wild Pheasant In Mushrooms And Wine Sauce
    11. Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg)
    12. Add the cornstarch mixture and cook until the sauce thickens.
    13. Add fresh parsley until wilted.Wild Pheasant In Mushrooms And Wine Sauce
    14. Serve from the pot.

    This recipe will also work great with Rabbit or chicken.

     NUTRITIONAL INFORMATION:

    449 CALORIES/ Serving

    • Fat               38%  25 g
    • Carbs            7%   22g
    • Protein      52%  26 g

    Wild Pheasant In Mushroom Wine Sauce
    Yield: 4 servings

    Wild Pheasant In Mushrooms and Wine Sauce

    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour

    Pheasant breasts and legs make an impressive delicious dinner with a medley of mushrooms in a wine reduction sauce.

    Ingredients

    • 2 Whole skinless legs and skinless breast of Pheasant., 2 of each-legs and breast.
    • 4 Tablespoons butter-divided
    • 1 Tablespoon extra virgin olive Oil
    • 3/4 Cup whole pearl onions, Or 1/2 diced yellow onions
    • 5 cloves garlic, minced
    • 5 or 6 whole Shiitake mushrooms , roughly cut
    • 1 pint Crimini mushrooms (Or white), Sliced
    • 1/2 oz. about 1/2 Cup volume wt. Dried Lobster Homard mushrooms or 5 fresh Chantrell, chopped or sliced
    • 1 oz. about 1/2 Cup dried Porcini Mushrooms, chopped
    • 1 Cup White wine (I used Sauvignon blanc)
    • 1 Cup chicken broth
    • 1/3 Cup fresh curly leaf parsley , finely chopped
    • 2 Tablespoons cornstarch 2 Tablespoons water
    • 2 Tablespoons Water
    • 1 tsp. salt , as needed to rub the meat
    • 1 tsp. pepper, as needed to rub the meat

    Instructions

    1. Prepare the Pheasant:
    2. Cut the bird from neck to bottom or it’s ribs(AVOID cutting into the bowel or stomach). Pull the skin apart.
    3. Cut off the breasts (breast out the bird).
    4. Cut off the skin around the leg from hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.
    5. Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet) on your stove to medium heat.
    6. salt and pepper all sides of the meat.
    7. Add 1 Tablespoon olive oil
    8. Add 2 Tablespoons butter and stir until melted.
    9. Put in the pheasant legs first and sear two minutes on each sides. After one minute add the Pheasant breasts. WATCH them. It’s easy to overcook the breasts. Just sear until lightly brown but NOT cooked. (about 2 or three minutes) Scrape pan and stir in the bits.
    10. Remove the pheasant from pan and set aside.
    11. Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.
    12. Add onions and garlic. Stir together with partially cooked mushrooms.
    13. Turn the heat to high and Add the wine. Reduce the wine by half.
    14. Reduce heat to medium high.
    15. Add chicken broth, breasts and legs and cover them.
    16. Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg) Wild Pheasant In Mushrooms And Wine Sauce
    17. Add the cornstarch mixture and cook until the sauce thickens.
    18. Add fresh parsley until wilted. Wild Pheasant In Mushrooms And Wine Sauce
    19. Serve from the pot.

    Notes

    I have allowed time to prep the bird in the prep time if you are a fast prepper. Allow more time if you need it to prepare the bird. Or less time if the bird is ready to cook.

    Use whatever mushrooms you prefer or are in season.

    Pheasant is VERY easy to over cook. Please follow Heather's directions exactly for best results.

    Nutrition Information

    Yield

    4

    Amount Per Serving Calories 449

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

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    R J Harencame

    Sunday 29th of August 2021

    Made the pheasant in Mushroom and Wine Sauce for my wife and I.It was great,the pheasant was juicy and tender. I only cooked it for 10 minutes.it was done to perfection. Thank you for sharing your recipe. I'm sure I will be making it for my friends, especially my friends I hunt pheasants with in South Dakota.

    Diane

    Monday 30th of August 2021

    That is great to hear RJ. Thanks so much for the fantastic review and sharing how you tweaked the instructions to suit your bird. Happy hunting!

    Dominic Sefcik

    Sunday 14th of February 2021

    Just tried this with the mushrooms i could get at the local store turned out GREAT. Easy and good. Will be doing this afain.

    Diane

    Sunday 14th of February 2021

    Ho Dominic, That's wonderful to hear. Thanks for the great review. :)

    Arvada

    Sunday 3rd of January 2021

    Has anyone brined their pheasant before preparing in this recipe?

    Diane

    Sunday 3rd of January 2021

    I Brine our Thanksgiving turkey every year. You can go to the post on it if you need ideas for that. We love the extra flavor. But IDK what it will do for a pheasant in this recipe. It already has a lot of flavors in the sauce. We'd love to know if you do a brine and how it works out for you. Maybe someone here will have a good brine recipe for pheasant. Thanks for the question and Have a great day.

    stephen smith

    Tuesday 29th of December 2020

    i'm about to attempt this recipe, do i have to rehydratiate dried mushrooms in some water first or can they just soak up in the wine?

    stephen smith

    Tuesday 29th of December 2020

    @Diane, the only dried mushrooms i was useing were the porcini, the rest was a mixed of fresh wild mushrooms that happened to be on offer at the local supermarket here in the netherlands, i fried the fresh mix in the butter , as the recipe stated, and only added the bag of dried porcini after the wine went in. all worked out great, the flavour of the sauce was brilliant. served it with honey-roasted parsnips and some air fried potato chips.

    i think maybe i could have seared the meat a bit more in hindsight so it had a bit more colour.

    thanx for the recipe!

    Diane

    Tuesday 29th of December 2020

    Hi Stephen, This is a reliable recipe. No special steps needed. Soaking the mushrooms in the wine sounds tasty though. If you do that please let us know how that works out. We love our cooks to share new ideas. Happy Holidays!

    Brigit Daley

    Monday 14th of December 2020

    I loved this recipe! Husband brings home many birds and debones the breasts at the field. Should it be less cooking time for these? They were a bit dry...

    Diane

    Monday 14th of December 2020

    Hi Brigit, Less cooking time may help but you don't want the meat underdone for birds. The age of the bird may also have something to do with this. You might try letting the meat relax after cooking about five minutes to help it absorb some of the liquids. Hope this helps!

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