Pheasant Recipes

Hazelnut, Bacon & Cherry Stuffed Pheasant

Pheasant Breasts Stuffed with Hazelnut, Bacon & Tart Cherries Pheasant legs have sinew & small connective bones that can make them difficult to eat as you would a chicken leg.  Here we’ve gotten around that problem by braising them and
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Tea Poached Pheasant

Jasmine Tea Poached Pheasant Breasts This mild dish features tea-poached pheasant in a mild white-wine cream sauce with warm grapes and just enough jasmine flavor to give it an aromatic, floral je ne sais quoi. Ingredients:                                        Makes 2 Servings 2
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How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks
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Pheasant Sausages w/ Pear Butter Mostarda

Pheasant Sausages w/ Pear Butter Mostarda Specialty game sausages bring a lot of flavor to the table, but do benefit from a little bit of sauce, jus, or mustard. If you have artisanal jam and mustard handy, a mostarda-style sauce
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Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce This pheasant is kept extra moist, rich and delicious by wrapping it with bacon prior to roasting, inserting thyme butter under the skin and roasting it at several different temperatures. Here we’ve paired
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Poultry Prep Tips – How to Make Your Bird Even More Delicious

Want to cook better poultry?  Here are some prep tricks the pros use to help ensure a better finished dish. Brine, Marinate, Bard, Air-Dry or Apply a Rub Ahead None of these techniques are required, certainly, but they can help
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How to Truss Poultry

Trussing poultry and game birds promotes even browning by protecting the wing tips and legs from getting scorched. It also gives the bird a classic presentation that many people prefer. Here’s how you do it: 1a. Tuck the tips of
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Pheasant Breasts “Saltimbocca” with Asparagus

Pheasant Breasts “Saltimbocca” with Asparagus Saltimbocca is an Italian dish (often involving veal) in which thin pieces of meat are wrapped with sage leaves and prosciutto before being pan fried. Here’s our version made with pheasant breasts. The prosciutto creates
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How to Pan Roast a Pheasant Breast

  This chef-favorite technique cooks pheasant breasts perfectly, resulting in juicy, tender, golden brown and incredibly flavorful meat.  If you have whole pheasants, you can separate the breasts from the rest of the bird using the instructions in How to
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How to Cut Up Poultry

How to Cut Up Chicken – Video Guide   How to Cut Up Duck – Video Guide Text Guide to Cutting Up Poultry: Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very
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