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You may also be interested in:
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https://www.letsgohunting.org/resources/articles/game-birds/waterfowl-hunting-gear-guide/
https://www.letsgohunting.org/resources/articles/explore-hunting/conservation-organizations-to-know/
https://www.letsgohunting.org/resources/articles/recipes/wild-goose-and-pineapple-stir-fry/
Recipes
3 Easy Pheasant Dinners Ready in 30 Minutes or Less
by: Daphane Cassidy
By: Jeff Benda
As a wild game chef and full-time recipe developer living in North Dakota, pheasant shows up in our kitchen a lot. I cook for my wife and 10-year-old daughter, and my two biggest critics are looking for dishes that are mouthwatering and save-worthy. They are the kind that are “You should make this for us again next week” good. The following pheasant recipes are ones I keep coming back to because they are flavorful, foolproof and realistic for everyday life.
These are fun upgrades from that old pheasant and cream-of-mushroom soup in a slow cooker recipe your grandma made. They’ll make cooking pheasant for dinner anything but boring. And all of them can be on the table in 30 minutes or less, making them the perfect option for a quick weeknight wild game dinner to feed your family or friends.
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Quick and Crispy Fried Pheasant Fritters
On busy weeknights, dinner needs to land somewhere between wholesome and fast without a stop at the drive-thru. This recipe turns a couple of pheasant breasts into a golden, pan-fried treat that cooks in minutes, so you can squeeze in a sit-down family dinner on a tight schedule.
The diced pheasant is mixed with mozzarella, eggs and a touch of flour and cornstarch, creating fritters that fry up crisp on the outside with a soft, flavorful center. The batter comes together in one bowl without complicated steps or culinary gymnastics. It can even be made up to a day ahead to make life even easier. Serve them with the quick aioli or tuck them into hamburger buns for a grab-and-go option.
Ingredients Needed
Fritter Ingredients
- 1-½ pounds pheasant breasts (from 2 birds), diced into ¼-inch pieces
- 1-½ cups shredded mozzarella cheese
- 2 eggs, beaten
- ⅓ cup mayonnaise
- ⅓ cup all-purpose flour
- 2 teaspoons cornstarch
- 2 tablespoons fresh dill, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Garlic and Celery Aioli Ingredients
- ¼ cup mayonnaise¼ cup sour cream
- 1 celery stalk, shredded using the grater attachment of a food processor or mandoline
- 1 tablespoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery seed
Instructions
Make the Fritters
- In a large mixing bowl, add the pheasant, mozzarella, eggs, mayonnaise, flour, cornstarch, dill, salt and black pepper and stir together until well combined. You can make the fritters right away, but if you have time, cover the bowl with a lid or plastic wrap and refrigerate for 2 hours or up to overnight. This will give the pheasant more time to marinade, so you end up with fritters that are juicier and more flavorful.
- Line a rimmed baking sheet with paper towels. In a large nonstick frying pan over medium heat, heat the olive oil. Working in batches, drop six 1-tablespoon portions of the pheasant batter into the pan. Use a spoon or spatula to flatten into 2-inch disks. Fry for 2 to 3 minutes per side until the bottom turns golden brown and the internal temperature reaches 160 degrees F using an instant-read meat thermometer.
- Transfer cooked fritters to a paper towel-lined baking sheet. Repeat with the remaining batter, adding more olive oil as needed. Serve immediately.
Make the Garlic Aioli
- In a medium mixing bowl, whisk together the mayonnaise, shredded celery, minced garlic, lemon juice, salt, black pepper, onion powder and celery seed.
- Serve the garlic aioli with the fritters or store it in an airtight container in the refrigerator for up to 3 days.
Easy Pheasant Pesto Pasta
This hassle-free pheasant pasta has saved many an evening between our daughter’s piano lesson and gymnastics. Built around quick-cooking pheasant breast, a creamy sauce and bright basil pesto, it comes together in just 25 minutes – after a short brine – to ensure the lean meat stays juicy.
I’ll admit that based on our usual dinner plates, my daughter and I could easily be mistaken for committed carnivores. Left to our own devices, most meals would involve some form of grilled or pan-seared meat with a side of mashed potatoes. That’s exactly why this pheasant recipe includes both asparagus and basil pesto. My wife frequently reminds me that green vegetables deserve equal billing at the table, not just honorary garnish status.
Ingredients Needed
- 6 ounces fettuccine or spaghetti noodles
- 2 boneless, skinless pheasant breasts from 1 bird
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 2 tablespoons olive oil, divided
- 6 ounces asparagus, ends trimmed and cut into 2-inch pieces
- 1-½ cups heavy whipping cream
- 2 tablespoons basil pesto
Instructions
- Dissolve 2 tablespoons of salt in 1 quart of cool water in a container large enough to hold the brine and the pheasant breasts. Submerge the pheasant completely in the brine. Cover and refrigerate for 30 minutes or up to 4 hours. Remove the pheasant and pat dry with paper towels before cooking.
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Cook pasta
In a large pot of salted boiling water, cook according to the package instructions for about 12 minutes. While pasta is cooking, proceed with the recipe, then add the drained cooked pasta to the sauce in the last step.
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Cook pheasant
While the pasta is cooking, season pheasant breasts on both sides with ½ teaspoon salt, ⅛ teaspoon black pepper, garlic powder and onion powder. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When oil is hot, add pheasant and sauté until fully cooked through (2 minutes per side). Remove from the pan and rest 5 minutes, then slice into bite-sized pieces.
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Sauté asparagus
While the pheasant is resting, add the remaining 1 tablespoon of olive oil to the same skillet with the asparagus pieces. Sauté, stirring occasionally, for 2- to 3-minutes or until tender.
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Make the sauce
Add heavy whipping cream, bring to a simmer over medium heat and cook 3 minutes, stirring occasionally. Stir in basil pesto, then add cooked pheasant and cook 2 minutes. Season sauce with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
Golden Pheasant Curry
This mild, family-friendly curry features pheasant simmered in a creamy tomato-and-coconut-milk sauce infused with aromatic spices, all coming together in less than 30 minutes. The spice mix includes curry powder and turmeric to create the signature “golden” color. Since all of my wild game recipes are tested and approved by my Minnesota-born wife and 10-year-old daughter, the spice level stays mild. For you, that means kids will happily ask for seconds instead of reaching for emergency peanut butter sandwiches.
Serve this pheasant curry over basmati rice. The rice quickly absorbs the rich, velvety sauce, so be generous, so you create a little pool of sauce that will be begging to be scooped up with soft pieces of buttery garlic naan.
Ingredients Needed
- 1-½ pounds pheasant breast (from 2 birds), cut into 1-inch pieces
- 3 tablespoons avocado oil or olive oil, divided
- kosher salt
- black pepper
- 1-½ tablespoons mild curry powder
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon sugar
- 1 large yellow onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 cup chicken broth
- 1-5-ounce can diced tomatoes
- 1-5-ounce can of coconut milk
- 2 tablespoons tomato paste
- 2 cups fresh spinach
- ⅛ teaspoon crushed red pepper flakes (optional)
Instructions
- Place the pheasant meat in a bowl. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, then toss until all pieces are evenly coated.
- In a separate small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, the curry powder, ground coriander, ground cumin, paprika, turmeric and sugar. Set aside.
- Add oil to a large skillet over medium-high heat. Add pheasant and sauté until the meat is no longer pink on the outside, about 4 minutes. You don't have to cook it all the way through at this point. Transfer pheasant meat to a plate.
- To the same skillet, add onion and sauté for about 3 minutes over medium heat.
- Add garlic and ginger and cook for 1 minute, then stir in ½ of the seasoning mix and cook for 1 minute more.
- Stir in chicken broth, diced tomatoes, coconut milk and tomato paste. Simmer for 10 minutes, stirring often.
- Now stir in spinach, cooked pheasant and the remaining ½ of the seasoning mix and simmer for 2 more minutes.
- Sprinkle with crushed red pepper if so desired and serve over cooked white rice.
Discover more of Jeff Benda’s recipes for wild game at Wild Game & Fish.
Jeff Benda
