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Cajun food is famous for its big, bold flavors and this Pheasant Étouffée is a perfect way to celebrate Mardi Gras at home with friends and family.
I used pheasant legs and thighs for this recipe to encourage more upland bird hunters to save them, slow cook them, and transform them into the shining main ingredient for this popular Cajun dish served with smoked andouille sausage over rice. Because the pheasant legs and thighs take time to braise and turn tender, I like to prepare this recipe on a lazy Sunday afternoon. Cajun rice dishes like this, as well as my Duck Étouffée, always taste better the next day making them perfect so serve for family dinner during the busy week ahead.
The biggest difference between an étouffée and gumbo is in the consistency. While both dishes use a broth base like the chicken broth I use for this recipe, étouffée has a thicker consistency like a gravy. A gumbo is thinner and more like a soup or stew.
Prep time: 20 minutes
Cook time: 2 1/2 hours
Resting time: 10 minutes
Looking for more pheasant recipes? Try out this Pheasant Lasagna alla Vodka!
Try our Delicious Wild Fish and Game Spice Blends!