Pheasant Fricassee

Follow me

There are many things to enjoy while pheasant hunting. Quiet walking interrupted by the muffled crashes of a dog looking for a bird. Evening light that paints the central valley gold, making the bugs shine with a beauty that seems otherworldly. The anticipation as your eyes follow the dog and your stomach muscles tighten, hoping something will be flushed. Bringing down a bird and taking time to admire the colors of its feathers and the length of its tail. All of these things make pheasant hunting a worthwhile pastime but enjoying the meal that comes from your labor tops the list. The possibilities are endless when it comes to preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

More Episodes
Rate the Podcast, Win a Hat

Like what we are creating? Buy us a coffee to say thanks!

Pheasant Fricassee

0 from 0 votes
Recipe by Tera Stoddard Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Pheasant
  • Cleaned bird

  • Salt

  • Pepper

  • Egg wash

  • Panko crumbs

  • Sauce
  • 1 whole white onion

  • 4 whole carrots

  • 1 cup white wine

  • 2 TB butter

  • 2 cups beef broth

  • ½ cup heavy whipping cream

  • Pinch of cayenne pepper

  • Garnish
  • Truffle oil

  • Fresh thyme

Preparation

  • Clean the pheasant and cut the bird in half and set it aside
  • Dice onion and carrots into ¼ inch cubes
  • Bring together in a bowl, 1 TB salt, ½ TB pepper and Panko crumbs, enough to cover the bird completely
  • Cover the cleaned bird in egg wash and roll it in panko crumbs, this can be done on a pan or in a large bowl
  • Pan-fry the panko covered pheasant in butter until golden brown then transfer to the oven for approximately 20 minutes at 350 degrees (this depends on the size of the bird-check it at 10 minutes to avoid overcooking)
  • In the pan that be bird was browned in add carrots, onion, and butter and saute until translucent (3-4 minutes)
  • Add white wine to the vegetable mix and cook down to approximately ½ the liquid
  • Add one TB of butter and mix in
  • Add beef broth and bring to a simmer for three minutes
  • Add heavy whipping cream
  • Add a pinch of cayenne pepper, salt, and pepper
  • Simmer for 5 minutes
  • Add the crispy pheasant back into the vegetable sauce and cook for five minutes
  • Garnish with a drizzle of truffle oil and one sprig of fresh thyme sprinkle on top

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Eat More Wild Game

Tera Stoddard

Tera is a wildlife biologist who lives in Northern California with her husband, two children, and Chesapeake Bay retriever Maple. She grew up in Colorado camping, boating, and backpacking with her family. She was introduced to hunting when she met her husband and together the two are raising their children to hunt, fish, and enjoy everything nature has to offer.

One thought on “Pheasant Fricassee

  • January 7, 2022 at 11:55 am
    Permalink

    Sounds delicious! Can’t wait to try it!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop