Recipe by Kaye Lynn
"This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes."
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skinless, boneless pheasant breast halves
salt and black pepper to taste
Hi everyone, I'm the submitter of this recipe and I'd like to clarify something. AR changed my recipe a little. The breasts need not be "boneless halves". Pheasant breasts are small. I use skinless whole pheasant breasts with bone in. I remove the pan from the oven occasionally to stir and re-arrange the breasts so as to mix the cream well with the juices and cooked bits from the meat. The gravy is divine.
Good recipe, but I made changes. after browning the pheasant, I added 1/2 cup chopped celery, 1 cup chopped mushrooms and 1 medium chopped onion. I sauteed this in the pan for 3 minutes and then added the half and half. I put it all in a crock pot and cooked it on high. It turned out fabulous.
This was good, but the pheasant was just a tiny bit dry. I added a bit of garlic powder on the pheasant before dredging in flour, and added salt, pepper, and garlic powder to the flour as well. I also added fresh sliced mushrooms which I sauteed in the butter. I only used 3 half breasts, but still used the whole two cups of half and half. I actually wished I'd used more. I served this over campanelle and we enjoyed it!
I made this for the Wild Game Feed which was held at the Wittenbergs last night (March 3, 2012). It was delicious. Served it with fettucine.
I fried it like the recipe said for a few minutes on each side. Then since I did not have half and half I used Cream of Chicken soup and a little left over chicken stock. I added a 4 oz. can of green chiles and a small amount of milk. Mixed all of this together and poured over the pheasant breasts. I then added 2 stalks of chop celery and a few slices of white onion. I sprinkled some paprika, oregano, garlic salt and parsley on top. Bake them for 1 hour at 325 degrees in a covered casserole dish. It turned out pretty good! Moist and very flavorable. It was a tab bit dry but not to bad. At the end I added some brocolli. Served over white rice. Yum!
This recipe is perfect as written. I used 3 whole pheasant breasts with bone-in since that is what we had from the hunt. I prepared the recipe just as written and served it with mashed potatoes and broccoli on the side. It was delicious! The gravy is not pretty to look at since the half-n-half curdles during the cooking, but it is delicious and rich tasting. The whole family loved it. I can't wait to make this again.
I made the recipe as described, except I did it in a family sized skillet and used 2 pints of 1/2 and 1/2. I also included the leg sections, which became very tender. My 2-year-old seriously ate 1.5 breasts himself. My 4.5-year-old, who initially was sent to her room for crying that she didn't want to eat the gross looking food, ended up completing the meal by eating a whole leg section. Both kids were belting out, "More pheasant, please!" faster than we could cut it off the bones. Very yummy. Thanks. We ate it with boiled potatoes, beets, and caprese salad.
This recipe is very easy to make and absolutely devine! I used the whole bird. I browned it in a skillet and then placed it in the crock pot to finish it off. It is a new Christmas tradition.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 276
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