Please select an Entrée recipe below:
Apple and Fig Stuffed Pheasant Breasts
Baked Parmesan Pheasant
Baked Pheasant with Apples & Hazelnuts
Braised Pheasant
Braised Pheasant with Mushrooms and Sherry
Brine and Bake Pheasant
Curried Pheasant
Drunken Pheasant
Dry Sack Braised Pheasant Thighs, with caramelized root veggie & crisp potatoes
Grilled Pheasant with Morel Polenta & Roasted Tomato Couli
Herb Roasted Pheasant with Wild Rice Stuffing
Honey Baked Pheasant Breasts
Mushroom Duxelle Stuffed Pheasant Breast
Pan Roasted Breast of Pheasant with Vanilla and Pears
Pan-seared Pheasant with roasted Brussels Sprouts, Barley, Candied Beets, and Beer-Carrot Emulsion
Pheasant Braised with Mortadella and Mustard Greens
Pheasant Enchiladas
Pheasant Fajita
Pheasant Halves in Mushroom Cream
Pheasant Pot Pie
Pheasant Sweet-Potato Pie
Pheasant Under Glass
Pheasant Wellington with Roth Kase Gruyere Cheese
Pheasant with Mushrooms
Raschell’s Pheasant
Roasted MacFarlane Pheasants with celery/chestnut stuffing
Roast Pheasant
Roasted Pheasant Breast with Scottish Oatcakes & Pomegranate Reduction
Roast Pheasant with Pancetta, White Wine & Rosemary
Sherried Pheasant and Raspberry Salad
Smothered Pheasant
WWII Pheasant Canteen