20 Delicious Pheasant Breast Recipes Perfect for Any Occasion

When it comes to game meats, few options are as impressive or flavorful as pheasant breast. With its rich, buttery flavor and tender texture, this versatile ingredient can be used in a wide range of dishes, from hearty casseroles to elegant entrees. Whether you’re a seasoned hunter or just looking for a unique culinary experience, pheasant breast is sure to impress.

In this article, we’ll explore 20 delicious pheasant breast recipes perfect for any occasion. From classic pairings like rosemary and butter to bold flavor combinations like garlic and herb marinade, these recipes showcase the incredible versatility of pheasant breast. So whether you’re a seasoned cook or just looking for some inspiration in the kitchen, be sure to check out these mouthwatering options below.

Pan-Seared Pheasant Breast with Rosemary Butter

This classic recipe combines the rich flavors of pheasant breast with the savory goodness of rosemary and butter, resulting in a truly unforgettable dish.

Ingredients:

– 4 pheasant breasts, boned and skin removed
– 2 tablespoons unsalted butter, softened
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat a skillet or sauté pan over medium-high heat.
2. Season the pheasant breasts with salt and pepper.
3. Add the softened butter to the preheated pan, allowing it to melt slightly.
4. Sear the pheasant breasts for 2-3 minutes per side, or until cooked through.
5. Remove the pheasant from the pan and set aside.
6. Stir in the chopped rosemary into the remaining butter mixture.
7. Serve the pheasant breasts with the rosemary butter spooned over the top. Garnish with fresh thyme leaves if desired.

Cooking Time: 12-15 minutes

Grilled Pheasant Breast with Garlic and Herb Marinade

Savor the rich flavor of grilled pheasant breast infused with a zesty garlic and herb marinade.

Ingredients:
– 4 pheasant breasts
– 1/2 cup olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon lemon zest
– Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine olive oil, garlic, rosemary, thyme, and lemon zest. Blend until smooth.
2. Place pheasant breasts in a shallow dish. Pour the marinade over the pheasant, turning to coat evenly.
3. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Preheat grill to medium-high heat. Remove pheasant from marinade, letting any excess liquid drip off.
5. Grill pheasant breasts for 8-10 minutes per side, or until cooked through.
6. Let rest for 5 minutes before serving.

Cooking Time: 20-25 minutes

Pheasant Breast Stuffed with Apples and Sage

Savor the flavors of autumn with this delightful pheasant breast dish, perfectly seasoned with sweet apples and savory sage.

Ingredients:

– 4 pheasant breasts
– 2 Granny Smith apples, peeled and diced
– 1/4 cup chopped fresh sage
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together diced apples and chopped sage.
3. Lay a pheasant breast flat and make a horizontal incision to create a pocket. Stuff each breast with the apple-sage mixture.
4. Place the stuffed breasts on a baking sheet lined with parchment paper, dotting the top of each breast with softened butter.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the pheasant is cooked through.

Cooking Time: 25-30 minutes

Slow-Cooked Pheasant Breast in Red Wine Sauce

Experience the rich flavors of slow-cooked pheasant breast smothered in a bold red wine sauce, perfect for a special occasion or rustic dinner.

Ingredients:

– 2 pheasant breasts
– 1 onion, sliced
– 3 cloves of garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 275°F (135°C).
2. Season the pheasant breasts with salt and pepper.
3. In a large Dutch oven or oven-safe pot, sauté the sliced onion and minced garlic until softened.
4. Add the red wine, beef broth, tomato paste, and thyme. Stir well to combine.
5. Place the pheasant breasts in the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 2-3 hours or until the pheasant is tender and falls apart easily.
7. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Cooking Time: 2-3 hours

Pheasant Breast Piccata with Lemon and Capers

A classic Italian-inspired dish gets a gamey twist with this recipe for Pheasant Breast Piccata. Tender pheasant breast is pounded thin, dredged in flour, and sautéed to perfection in a zesty lemon-caper sauce.

Ingredients:

– 4 pheasant breasts
– 1 cup all-purpose flour
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons capers, rinsed and chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Season pheasant breasts with salt and pepper.
2. Dredge each breast in flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat.
4. Add garlic and sauté 1 minute.
5. Add pheasant breasts and cook 3-4 minutes per side, or until cooked through.
6. Remove pheasant from skillet and set aside.
7. Reduce heat to medium and add lemon juice and capers.
8. Simmer sauce for 2-3 minutes, stirring occasionally.
9. Serve pheasant breasts with lemon-caper sauce spooned over the top. Garnish with parsley if desired.

Cooking Time: 15-20 minutes

Roasted Pheasant Breast with Wild Mushroom Sauce

A rich and earthy dish that showcases the gamey flavor of pheasant breast, paired with a savory wild mushroom sauce.

Ingredients:

– 4 pheasant breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tbsp all-purpose flour
– 2 tbsp butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season pheasant breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear pheasant breasts for 2-3 minutes on each side, then transfer to a baking sheet.
4. Roast pheasant breasts in the preheated oven for 15-20 minutes, or until cooked through.
5. Meanwhile, sauté wild mushrooms and garlic in butter until tender. Add flour and cook for 1 minute.
6. Gradually add chicken broth, whisking continuously to avoid lumps.
7. Simmer sauce over low heat for 5-7 minutes, or until thickened.

Cooking Time: 30-40 minutes

Pheasant Breast Wrapped in Bacon with Honey Glaze

This recipe combines the rich flavor of pheasant breast with the savory goodness of bacon and a sweet honey glaze. Perfect for special occasions or as a unique twist on a classic dish.

Ingredients:

– 4 pheasant breasts
– 12 slices of thick-cut bacon
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the pheasant breasts with salt and pepper.
3. Wrap each breast with 3 slices of bacon, securing with toothpicks if needed.
4. In a small bowl, mix together honey and Dijon mustard.
5. Place the wrapped pheasant breasts on a baking sheet lined with parchment paper.
6. Drizzle the honey-mustard glaze over the pheasant breasts.
7. Bake for 25-30 minutes or until the bacon is crispy and the pheasant reaches desired doneness.

Cooking Time: 25-30 minutes

Pheasant Breast with Creamy Mustard Sauce

Pheasant Breast with Creamy Mustard Sauce Recipe

Summary: Elevate your dinner game with this rich and flavorful pheasant breast recipe, served with a tangy creamy mustard sauce. Perfect for special occasions or a cozy night in.

Ingredients:
– 4 pheasant breasts
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 tsp paprika
– Salt and pepper to taste
– Creamy Mustard Sauce (see below)
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 375°F (190°C).
2. Season pheasant breasts with salt, pepper, and paprika.
3. Melt butter in a skillet over medium-high heat. Add flour and whisk until smooth; cook for 1 minute.
4. Add pheasant breasts and cook until browned on both sides, about 5 minutes per side.
5. Transfer to oven and bake for 15-20 minutes or until cooked through.

Creamy Mustard Sauce:
– 2 tbsp unsalted butter
– 2 tbsp heavy cream
– 1 tsp Dijon mustard
– Salt and pepper to taste

Instructions:
1. Melt butter in a saucepan over medium heat.
2. Add heavy cream and whisk until smooth.
3. Stir in Dijon mustard; season with salt and pepper.
4. Serve warm over pheasant breast.

Cooking Time: 30-40 minutes
Serves: 4

Pheasant Breast and Wild Rice Casserole

A hearty, savory casserole that combines the rich flavors of pheasant breast with the nutty taste of wild rice.

Ingredients:

– 1 lb pheasant breast, boned and cut into bite-sized pieces
– 2 cups cooked wild rice
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the pheasant breast, mushrooms, onion, and garlic until browned.
3. In a separate bowl, mix cooked wild rice with flour and thyme.
4. Add the cooked pheasant mixture to the wild rice mixture and stir to combine.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with grated cheddar cheese.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.

Cooking Time: 25-30 minutes

Pheasant Breast Tacos with Avocado Salsa

Elevate your taco game with the rich flavor of pheasant breast, paired with creamy avocado salsa and crispy tortillas. This unique recipe is sure to impress your guests.

Ingredients:

– 4 pheasant breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Avocado Salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream

Avocado Salsa:

– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lime juice, olive oil, garlic, and oregano.
3. Place pheasant breasts in a shallow dish and brush with the marinade. Season with salt and pepper.
4. Roast pheasant breasts for 15-20 minutes, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by slicing pheasant breast into thin strips and serving with Avocado Salsa, cilantro, and any desired toppings.

Cooking Time: 25 minutes

Pheasant Breast Stir-Fry with Vegetables

This recipe offers a flavorful and nutritious twist on traditional stir-fries, highlighting the rich taste of pheasant breast paired with a medley of colorful vegetables.

Ingredients:

– 1 pheasant breast, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup snow peas, trimmed
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add pheasant strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Cook onion and garlic until softened, about 2 minutes.
4. Add bell peppers and snow peas to the pan. Stir-fry for an additional 2-3 minutes or until vegetables are tender-crisp.
5. Return pheasant strips to the pan, stirring to combine with vegetables and sauces (soy sauce and oyster sauce).
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh cilantro leaves.

Cooking Time: 15-20 minutes

Pheasant Breast with Cranberry and Orange Glaze

Elevate your game cooking skills with this flavorful recipe, perfect for special occasions or a dinner party.

Ingredients:
– 4 pheasant breasts
– 1 cup cranberries, fresh or frozen
– 1/2 cup orange juice
– 1/4 cup honey
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, puree cranberries, orange juice, honey, and brown sugar until smooth.
3. Place pheasant breasts in a shallow dish and brush with olive oil. Season with salt and pepper.
4. Spoon the cranberry glaze over the pheasant breasts, making sure they are fully coated.
5. Bake for 25-30 minutes or until the internal temperature reaches 165°F.
6. Remove from oven and garnish with fresh thyme leaves if desired.

Cooking Time: 25-30 minutes

Pheasant Breast Pasta with Creamy Alfredo Sauce

A rich and savory pasta dish that combines the tender flavors of pheasant breast with a creamy alfredo sauce, perfect for a special occasion or a cozy night in.

Ingredients:

– 4 pheasant breasts, cooked and diced
– 1 pound pasta (fettuccine or spaghetti work well)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add diced pheasant breast to the skillet and stir to combine with garlic and butter mixture. Cook for an additional 2-3 minutes until heated through.
4. Stir in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Remove from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Toss cooked pasta with pheasant breast mixture and serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Pheasant Breast Kebabs with Pineapple and Bell Peppers

Savor the flavors of the wild with this unique kebab recipe, featuring tender pheasant breast paired with sweet pineapple and crunchy bell peppers.

Ingredients:

– 1 lb pheasant breast, cut into 1-inch cubes
– 1 cup mixed vegetables (bell peppers, onion, mushrooms)
– 1 cup pineapple chunks
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– 10-12 bamboo skewers

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Thread pheasant breast, mixed vegetables, and pineapple onto skewers, leaving a small space between each piece.
3. Brush with olive oil and sprinkle with garlic powder, salt, and pepper.
4. Grill kebabs for 8-10 minutes, turning occasionally, or until pheasant is cooked through.
5. Serve immediately, garnished with fresh parsley if desired.

Cooking Time: 8-10 minutes

Pheasant Breast with Balsamic Reduction and Caramelized Onions

This elegant dish is perfect for special occasions or a romantic dinner. The rich flavors of pheasant, caramelized onions, and balsamic reduction come together to create a truly unforgettable experience.

Ingredients:

– 4 pheasant breasts
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season pheasant breasts with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pheasant breasts for 2-3 minutes on each side, then transfer to the oven. Cook for 12-15 minutes or until cooked through.
4. Meanwhile, caramelize onions by cooking them in a skillet with garlic and olive oil over low heat for 20-25 minutes, stirring occasionally.
5. In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until thickened slightly.
6. Serve pheasant breasts with caramelized onions and spoon balsamic reduction over the top.

Cooking Time: 45-50 minutes

Pheasant Breast Salad with Pomegranate Vinaigrette

A flavorful and refreshing salad featuring tender pheasant breast, crisp greens, and a tangy pomegranate vinaigrette.

Ingredients:

– 4 pheasant breasts, cooked and sliced
– 4 cups mixed greens (arugula, spinach, etc.)
– 1 cup crumbled feta cheese
– 1/2 cup chopped fresh mint leaves
– 1/2 cup pomegranate seeds
– Pomegranate vinaigrette (recipe below)
– Salt and pepper to taste

Pomegranate Vinaigrette:

– 1/4 cup pomegranate juice
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, feta cheese, and mint leaves.
2. Arrange the sliced pheasant breast on top of the greens mixture.
3. Drizzle the pomegranate vinaigrette over the salad and toss to coat.
4. Sprinkle pomegranate seeds over the salad for garnish.
5. Season with salt and pepper to taste.

Cooking Time: 15 minutes (plus cooking time for pheasant breast)

Pheasant Breast with Creamy Polenta and Truffle Oil

Savor the rich flavors of pheasant breast paired with creamy polenta and the earthy essence of truffle oil.

Pheasant Breast with Creamy Polenta and Truffle Oil Recipe

Ingredients:

– 4 pheasant breasts, skin removed
– 2 cups polenta
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– Salt and pepper, to taste
– 1 tsp truffle oil
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring polenta and chicken broth to a boil. Reduce heat to low and simmer for 5 minutes.
3. Stir in heavy cream and butter until smooth. Season with salt and pepper.
4. Meanwhile, season pheasant breasts with salt and pepper. Place on a baking sheet lined with parchment paper.
5. Bake pheasant breasts for 15-20 minutes or until cooked through.
6. Drizzle truffle oil over the pheasant breasts during the last 2 minutes of cooking.
7. Serve pheasant breasts with creamy polenta and garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Pheasant Breast Wellington with Puff Pastry

A rich and flavorful dish that combines the tender pheasant breast with the buttery puff pastry, perfect for a special occasion.

Ingredients:

– 1 pound pheasant breast, boned and skinless
– 2 tablespoons unsalted butter, softened
– 1 tablespoon all-purpose flour
– 1/4 cup cognac (optional)
– 1 sheet puff pastry, thawed
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the pheasant breast with salt and pepper.
3. Roll out the puff pastry to a large rectangle, about 1/4 inch thick.
4. Place the pheasant breast in the center of the pastry, leaving a 1-inch border around it.
5. Dot the top of the pheasant breast with softened butter.
6. Fold the pastry over the pheasant breast, pressing gently to seal.
7. Brush the pastry with a little water and cut a few slits on top for steam to escape.
8. Place the Wellington on a baking sheet lined with parchment paper.
9. Bake for 35-40 minutes or until the puff pastry is golden brown.

Cooking Time: 35-40 minutes

Pheasant Breast with Spicy Mango Chutney

Pheasant Breast with Spicy Mango Chutney Recipe

Summary
Elevate your game bird dish with the sweet and spicy flavors of this Pheasant Breast with Spicy Mango Chutney recipe. This dish is perfect for a special occasion or a dinner party.

Ingredients

– 4 pheasant breasts
– 1 ripe mango, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together mango, red onion, jalapeño pepper, honey, soy sauce, and cumin.
3. Season pheasant breasts with salt and pepper.
4. Grill or pan-fry pheasant breasts until cooked through, about 5-7 minutes per side.
5. Serve each breast topped with a spoonful of the Spicy Mango Chutney.
6. Garnish with fresh cilantro leaves.

Cooking Time
20-25 minutes

Pheasant Breast with Herb Crust and Roasted Vegetables

Elevate your dinner game with this flavorful pheasant breast recipe, featuring a fragrant herb crust and a medley of roasted vegetables.

Ingredients:

– 4 pheasant breasts
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Roasted vegetables (such as Brussels sprouts, carrots, and red bell peppers)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, lemon juice, salt, and pepper.
3. Place pheasant breasts on a baking sheet lined with parchment paper and brush the herb mixture evenly over each breast.
4. Roast pheasant for 20-25 minutes or until cooked through.
5. Toss roasted vegetables with olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes or until tender.

Cooking Time: 40-50 minutes

Summary

Are you looking for new ways to cook pheasant breast? Look no further! This article presents 20 delicious and creative recipes perfect for any occasion. From classic dishes like pan-seared pheasant with rosemary butter, to innovative combinations like pheasant breast tacos with avocado salsa, there’s something for everyone. Whether you’re a seasoned chef or just starting out, these recipes are sure to inspire and delight. So why not give one of them a try today and discover the rich flavor and tender texture of pheasant breast?