Elegant Pheasant

Elegant Pheasant

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Sheila S. 1

"An elegant and creamy dish which uses simple ingredients to enhance the flavor of the bird. What could be better than legendary rosemary and savory Dijon mustard as partners."
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2 h 30 m servings 582 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 38.7 g
  • 77%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 8956 mg
  • 358%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the kosher salt into the water until dissolved. Soak the pheasant breasts in the brine for 1 hour at room temperature.
  2. Preheat an oven to 350 degrees F (175 degrees C). Place the herb seasoned stuffing mix crumbs into a shallow bowl; set aside. Whisk the butter, mayonnaise, sour cream, chives, and Dijon mustard together in a bowl until evenly mixed.
  3. Remove the pheasant breasts from the brine. Rinse in the sink, and pat dry with paper towels. Season the breasts to taste with salt and pepper if desired. Roll the breasts in the mayonnaise mixture, then press into the stuffing mix crumbs until covered on all sides. Gently shake excess crumbs from the breasts, and place into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  4. Bake in the preheated oven until the pheasant breasts are no longer pink in the center, about 1 hour. Turn the oven off, remove the foil, and allow the breasts to cook 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


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This was awesome!!!! It should be on top of the popularity list and ratings, it was moist and really delicious. My husband loved it also (being a South Dakota boy, he really knows his pheasant)

My husband does alot of hunting and he thinks this is the best recipe I've ever made for Pheasant breast. Me too!!!!

I added 1 teaspoon of fresh diced rosemary. I have also added basil which goes well with the creamy sauce and even some tarragon.

Yummy and easy. I cooked for 10 min less than suggested and probably could have reduced cooking time even further to help reduce dryness

Not sure I would classify this dish as "elegant" but I would classify it as delicious. I expected it to be dried out and way too salty but I was very wrong. This was extremely moist and you coul...

This recipe was a huge hit. My husband is already requesting I try this with other fowl.

Even the 4 yr old grandson liked it. It was pretty easy and very tasty. The pheasant wasn't dry at all, even having to bake for an hour. Excellent!

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