Mushroom Duxelle Stuffed Pheasant Breast

This is the best stuffed pheasant breast we have ever had.
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 2 Servings


  • 1 Tbsp Butter
  • 1/2 Cup Button or Baby Bell Mushrooms Finely chopped
  • 1 tsp Shallots Minced
  • 1 Tbsp Garlic Minced
  • 1 Pinch Fresh Chopped Basil and Garlic Chives
  • 1 Tbsp Roasted Garlic Puree
  • 6 oz Cream Cheese
  • 2 Boneless MacFarlane Pheasant Breasts
  • 1 Pinch Kosher Salt and White Pepper
  • 4 oz Heavy Cream


  • Preheat oven 300℉.
  • In a small saucepan, add butter, mushrooms, shallots, sauté.
  • Add garlic and fresh herbs, mix.
  • Remove from heat, add garlic puree and cream cheese, mix until combined.
  • Season to taste.
  • Make a slit in the meaty portion of the pheasant breast. 
  • Pipe mushroom mixture into the slit until plump. 
  • On a baking sheet pan, place the pheasant. 
  • Put in oven, heat until internal temperature 160℉.
  • In a small saucepan, over medium heat, add the remaining mushroom mixture and cream, mix together.
  • Reduce to desired consistency. 
  • Pour sauce over pheasant.
  • Serve immediately.


By Great Caterers of Iowa
Topics Entrees, Pheasant Breast


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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.