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.
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.
I am occasionally amazed at how blessed we are with our family. These two and our Grandson Henry just make my heart smile.
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!
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.
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.
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.
The mushrooms were so good with the Wine sauce and Pheasant. The Shiitakes were fresh.
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.
Wild Pheasant in Mushrooms and Wine Sauce Recipe:
Prepare the Pheasant:
- 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.
Instructions for the Recipe:
- Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet with a lid) on your stove to medium heat.
- Add 1 Tablespoon olive oil
- Add 2 Tablespoons butter and stir until melted.
- 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.
- Remove the pheasant from pan and set aside.
- Add the remaining butter. When butter is melted add in the mushrooms. Stir occasionally and cook 5 minutes, covered, until partially cooked.
- Add onions and garlic. Stir together with partially cooked mushrooms.
- Turn the heat to high and Add the wine. Reduce the wine by half.
- Reduce heat to medium high.
- Add chicken, turkey (or either poultry bone) broth, breasts and legs and cover them.
- Reduce heat to simmer. Cook 20 minutes until pheasant is done. (Check a leg)
- Add the cornstarch mixture and cook until the sauce thickens.
- Add fresh parsley until wilted.
- Serve from the pot.
This recipe will also work great with Rabbit or chicken.
449 CALORIES/ Serving
- Fat 38% 25 g
- Carbs 7% 22g
- Protein 52% 26 g
Pheasant breasts and legs make an impressive delicious dinner with a medley of mushrooms in a wine reduction sauce. 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.
Amount Per Serving:Calories: 449
Pheasant breasts and legs make an impressive delicious dinner with a medley of mushrooms in a wine reduction sauce.
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.