Pheasant Recipes & Other Wild Game Recipes

You are at: MacFarlane Pheasants Resources > Recipes

Recipes

All recipes and product displays for food products pictured courtesy of
Executive Chef Robert L Gamble of the Janesville Country Club.

Red and Black Bean Buffalo Chili
Prep Time:	30 mins	Cooking Time:	45 mins
Servings:	8
Comments:

1 lbs ground buffalo meat
2 T chili powder
3 cloves garlic, minced
1 each diced: red, green, yellow pepper
1 T honey, if desired
0.5 t crushed red pepper
2 large Tomatoes
2 ears sweet corn, shucked, kernels cut from cobs
3 cups each, cooked: red beans and black beans
Cook meat in large non-aluminum Dutch oven until no longer pink.
Stir in remaining ingredients except cilantro
Simmer gently, partially covered and stirring frequently, 40 to 45 minutes
Taste and adjust seasonings. Add cilantro at serving time.

Grilled Ostrich Fillet
Prep Time:	10 minutes	Cooking Time:	8-10 minutes
Servings:	1
Comments:
Sear both sides of the meat quickly to seal in the juices. Reduce heat to finish cooking. Great with Wild Rice and Mushrooms mix.
1 Tsp oil
Seasoning - seasoned salt and pepper blends well
Preheat Grill on medium heat.
Rub fillet with oil.
Season both sides.
Grill ostrich 3 to 4 minutes each side until interior temperature is 140 to 145 degrees.

Seared Pheasant Breast with Cranberry Mushroom Chutney
Prep Time:	10 minutes	Cooking Time:	30-35 minutes
Servings:	4
Comments:
A quick meal either on the stovetop or grill. Excellent with Cranberry Chutney and one of our delicious Wild Rice mixes for a quick elegant meal, without all the fuss!
4 Pheasant Breasts
1 lb mushrooms cut into quarters
1 jar (10oz) Cranberry Chutney
1 Tsp Butter
1 Tsp oil
salt & pepper
Over medium heat, in a sauce pan, place butter and mushrooms.
Saute until mushrooms are tender
Drain liquid and add 3/4 to 1 jar of cranberry chutney
Mix well and cover to keep warm
Season pheasant on both sides
Heat sauce pan and add 2 Tsp of oil
Add pheasant in pan and sear on both sides until golden
Turn heat down and cook until interior heat is 165 degrees

Sauteed Breast of Pheasant with Cranberry Glaze
Prep Time:	3-5 minutes	Cooking Time:	20-30 minutes
Servings:	4
Comments:
Great with Food Additions such as Cranberry Chutney, Cranberry Mustard, Wild Rice & Cranberries, or Cranberry Cinnamon Bread.
4 Pheasant Breasts
1 Pkg Craisins, soaked in water to soften
1 bottle (15 oz) Cranberry Grilling Sauce
4 Tsp Oil
salt & pepper
In large skillet heat 4 Tsp of oil on medium to high heat.
Remove skin from pheasant breasts. Season both sides of pheasant with salt and pepper.
Dredge in flour and start sauteing. Cook 4-5 minutes per side. They should be light golden brown with an interior temperature of 165 degrees.
Turn off heat and pour cranberry grilling sauce over each breast.
Check internal temperature. When pheasant is done, place vegetables and sidedish (pasta) on plate, then place pheasant on top and baste with sauce. Sprinkle craisins on top and serve.

Smoked Pheasant on Cranberry Cinnamon Bread with Smoked Gouda
Prep Time:	5-10 minuts	Cooking Time:
Servings:	4-8
Comments:
Great for a light lunch or evening meal.
1 Smoked Pheasant, removed from skin and bones
1 loaf Cranberry Cinnamon Bread; prepared according to directions
Smoked Gouda Cheese, sliced
Mayonnaise
Lettuce, Tomato, Onion
Slice bread into 1/2 inch slices.
Place pulled or sliced pheasant on bread.
Cover with smoked Gouda, lettuce and tomato. You may like to add Honey Dill Mustart to add a new dimension to the flavor of the smoked pheasant. Enjoy.

Boar Tenderloin with Honey Dill Mustard Sauce
Prep Time:	10 minutes	Cooking Time:	15 minutes
Servings:	4 servings
Comments:
The wonderful sweet and tangy sauce makes this an easy and delightful recipe to use to impress anyone! Served over Wild Rice with Cranberries creates an impressive presentation!
1 package Wild Boar Tenderloins
1 Jar (10 oz) Honey & Dill Mustard
1 can Chicken stock (broth)
Salt & Pepper
Season Boar Tenderloin and sear until golden on each side in Cast Iron Skillet. Placn in oven for 8-12 minutes at 350 degrees. Boar temperature should be at 165-170 degrees.
SAUCE: Bring 1/2 can Chicken Stock to a boil in medium sauce pan. Remove from heat and add 1/2 to 3/4 jar Honey Dill Mustard and whisk in until smooth. Season with Salt and Pepper.
Place vegetables on upper portion of plate; add wild rice with cranberrys to center of plate. Pour sauce on lower portion of plate and top with Wild Boar Tenderloins. ENJOY!

Roasted Quail with Mushroom Cream Sauce
Prep Time:	15 min.	Cooking Time:	20-25 min
Servings:	2-4
Comments:
The mild cream sauce enhances the natural sweetness of this delicate meat! What a treat the mushroom wil rice mix adds to the flavors without taking all day to cook!
1 package Quail
1 package Wild Rice & Mushroom Mix
1/2 lb mushrooms, sliced
3 tsp flour
2 tsp Butter
2-3 cups Heavy Cream
2 tsp oil
1/2 slice bacon
Salt & Pepper
Preheat Oven to 450 degrees.
Rub quail with oil, then salt and pepper. Tie legs together and place in a roasting pan with a 1/2 cup water in the bottom. Place 1/2 slice bacon on each quail. Roast for 10-12 minutes or until interior temperature of breast is 150-155 degrees.
Prepare Wild Rice & Mushroom mix per the instructions provided.
Sautee mushrooms in 2 tsp. of butter. When mushrooms are cooked and tender, sprinkle with 1-2 tsp. flour. Stir.
When flour disappears, add cream and remove from heat, stir until well blended. Add salt and pepper. Return to heat and bring to a boil. Once boiling, immediately remove from heat and stir. If too thick, thin with milk.
Place wild rice on plate and quail on rice bed. Cover with cream sauce. Serve with favorite steamed vegetables.

Ostrich burger on Kaiser Roll
Prep Time:	5 min.	Cooking Time:	10-15 min.
Servings:	2
Comments:
Top with Cranberry Grilling Sauce for a tangy switch from the ordinary!
1 package Ostrich patties
1 package kaiser roll
Salt & Pepper
Lettuce, Tomato, Onion, Cheese slices

Preheat grill on medium high.
Season with salt and pepper.
Grill 3-5 minutes on each side until interior temperature is 160-165 degrees.
Serve on kaiser roll with selection of topping.

Wild Boar Kabob with Cranberry Orange BBQ-shish kabob
Prep Time:	30-40 min.	Cooking Time:	15 minutes
Servings:	2-4
Comments:
This delivers a delight to the eyes as well as the mouth! Serve over Wild Rice with Cranberry mix.
1 package Wild Boar Tenderloins
1 onion, cut into 1 inch cubes
1 Green Pepper, cutin into 1 inch cubes
1 Zucchini or yellow squash, cut into 1 inch cubes
1/2 lemon, sliced thinly
1/2 lemon, juiced
12 cloves garlic, peeled and poached
Salt & Pepper
Granulated garlic
4 - 12 inch wooden Kabob skewers, soaked
2 tsp oil

Cut boar tenderloins into 4 pieces (1.5 to 2 oz each).
Wrap garlic cloves in lemon slices.
Skewer boar, followed by onion, pepper, squash, and wrapped garlic clove. Do this 3 times per skewer.
Dribble lemon juice over kabobs, and season with salt, pepper and granulated garlic.
Sprinkle with oil.
Place on hot grill. Keep moving kabobs so they don't burn. If browning too much, turn down grill.
Cook until boar reaches internal temperature of 165 degrees. Baste with BBQ sauce just before removing from grill.
To make BBQ sauce: Mix 1 jar Cranberry Chutney, 1 fresh orange peeled and wedged and 1 cup of your favorite BBQ sauce.
Put all sauce ingredients in a bowl and mix well. Use a basting sauce and have on the side for extra zip!

Roasted Pheasant with Grilled Vegetables, Tomatoes & Basil Chutney
Prep Time:	20 minutes	Cooking Time:	10-15 min.
Servings:	2-4
Comments:
This is a great use for leftover pheasant. Try it on Foccaccia or Italian bread.
Precooked pheasant, bones & skin removed
1/2 green pepper, cut into strips
1/2 zucchini, sliced at an angle
1/2 yellow squash, sliced at an angle
1 tomato, sliced for sandwiches
1 jar Basil Pesto
1 tsp Oil (olive is nice for this recipe)
1 loaf Foccaccia or other favorite bread
Place green pepper, zucchini, and yellow squash in a bowl; drizzle with oil.
Season with salt, pepper & garlic granules - toss to mix seasonings.
Heat skillet to high, with small amount of oil in pan. Place vegetable mix in pan and cook until tender-crisp. Remove.
Toast bread in pan until golden crisp on both sides. You may want to baste small amount of olive oil on sides.
To build, place one side of bread on plate. Place sliced pheasant on bread.
Top with chutney, and your choice of other toppings (lettuce, tomato, onion, etc.) and lid of bread. Serve veggies on side. Enjoy!

Grilled Pheasant Breast with Tomato Basil Pesto
Prep Time:	10 minutes	Cooking Time:	15-20 min.
Servings:	4
Comments:
Great cooked on your backyard grill on in a skillet!
4 pieces Boneless Pheasant Breast
2 tsp Oil (olive is nice for this recipe)
1 lb Pasta - your favorite - we used Gemini
1 Large Tomato, diced
1 jar Prepared Basil Pesto
Salt & Pepper

Heat skillet to high, put 1-2 tsp olive oil in pan. If grilling, heat grill to high.
Remove skin from pheasant breasts (when grilling, brush oil on both side) and season with salt & pepper.
Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.
Cook pasta per directions on box.
When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill 2 more minutes. This will give nice grill pattern on meat.
If preparing on stove top: place pheasant in skillet, sear on both sides, then turn down heat to medium. Cook 5-6 minutes on both sides. .
Place pasta on plate, ring with colorful vegetable medley. Top pasta with breast, and placed tomato basil pesto across breast for delightful presentation

Southern Fried Rabbit with Spicy Coleslaw
Prep Time:	30-40 min.	Cooking Time:	25 min
Servings:	4-6
Comments:
This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight.
1 whole Rabbit, cut into 8 pieces
3 cups Buttermilk
2-3 cups Flour
2 tsp Paprika
2 tsp Garlic powder
Salt & Pepper
1 head Cabbage
1 peeled and shredded carrot
1/2 jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
3 tsp Mayonaise

Place rabbit pieces in large ziploc bag (or glass pan). Cover with buttermilk, and place in refrigerator for 24 hours.
Heat frying oil in large skillet. (There should be enough oil to cover rabbit 1/2 way when placed in pan.)
Mix flour, salt, pepper, paprika and garlic in bowl. Take rabbit out of marinade and dredge in flour mix.
Place rabbit pieces in hot oil. Fry until golden brown on both sides, at least 2 minutes.
Place rabbit pieces in oven ready pan. Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees.
Shred 1/2 head of cabbage. Mix with shredded carrot and sliced olives.
In another bowl, mix olive juice, mayoniase, salt and pepper to taste. Pour over cabbage mix. Slice a couple olives to place on top as garnish.

Pheasant wrapped in Bacon with Green Peppercorn Sauce
Prep Time:	30 minutes	Cooking Time:	1-2 hours
Servings:	4
Comments:

4 breasts Bacon wrapped pheasant breasts
2 Cups Red wine
1 chopped onion
3 cloves chopped garlic
1 Tsp Tarragon
1 tsp Tarragon
3 cloves chopped garlic
1 chopped onion
3 Tsp peppercorns (ground)
2 cups whipping cream

Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf. Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy

Pheasant on Rice
Prep Time:	15 minutes	Cooking Time:	6 to 7 hours
Servings:	4
Comments:
An excellent meal without a lot of work
2 Cleaned whole pheasants
2 Cans Cream of Chicken Soup
2/3 Cup Water
Place clean pheasants breast down in slo-cooker. Pour 2 cans of soup and water over pheasants and cover.
Set slo-cooker on medium and cook for 6 to 7 hours
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixutre over rice and serve immediately - Delicious!!!

Roast Pheasant with Wild Rice Stuffing
Prep Time:	40 min	Cooking Time:	1.5 - 2 hrs
Servings:	4 servings
Comments:
This meal will tempt you while it roasts and fills your house with the warm, nutty scents of wild rice and pheasant.
1 whole 2.5 lb MacFarlane Pheasant
1 cup Long grain wild rice (makes 3 cups)
3 cups day old bread, cut into small cubes
1 cup Onions, sliced paper thin
1 1/2cup Chicken stock (broth) or 1 boullion cube dissolved in 1 1/2 cups water
1 cup celery, diced and 2 tsp finely chopped parsley
1 tsp. sage (or to taste)
NOTE: Stuffing mix is sufficient for 2 pheasants
Wash wild rice until the rinse water comes off clear.
Drop the wild rice into 4 cups of boiling water. Cover and simmer for 20 minutes. Do not stir.
Saute' the onions and celery in 1/4 cup butter until translucent; add parsely and cook only until hot.
Combine wild rice, bread, sauted vegetables, sage and chicken stock. Lightly salt the inside of the bird, and fill the cavity of the bird (if desired). Tie with kitchen cord around legs and tail tightly.

Roast Duck
Prep Time:	10 Minutes	Cooking Time:	2 hours
Servings:
Comments:
Clean Ducks; wash and pat dry. Rub the bird with salt and pepper, inside and out. Brush with butter and fill the cavity with dressing. Place on roasting pan, breast side up. Add about 1/2" of water. Cover and bake 1 1/2 hours at 350 degrees or until done. Cooking Tips: Domestic ducks can be roasted, grilled, or sauteed with little concern for basting. To test for doneness, cut a tiny slit in the breast meat. The juices should run clear yellow for farm raised birds; wild ducks will release a reddish pink juice. Ducks should never be overcooked or they will be profoundly dry.

Smoked Pheasant
Prep Time:	15 min	Cooking Time:
Servings:
Comments:
Seperate wings and legs from body - cut through skin and cut through joints. Pull skin off all pieces and scrape off any yellow fat. Cut down either side of the breast bone; gently pull meat away as you keep cutting around the ribs. Remove filmy membrane between 2 parts of each 1/2 breast. Take out the white tendons near the front of each breast piece. Slice or Cube. About 3 cups of meat from a 2 1/2 - 3 lb smoked pheasant.

Venison Chops
Prep Time:	10 Minutes	Cooking Time:	1 hour
Servings:	6
Comments:

6 Venison Chops
1 Envelope Lipton Onion Soup Mix
Wipe chops with clean cloth and sprinkle generously on both sides with onion soup mix. Wrap individually in aluminum foil.
Place in shallow baking dish and bake for 1 hour at 400 degrees. If desired, bake potates, individually wrapped in foil, along with the chops and serve with a fresh salad.

Elk Parmesan
Prep Time:	30 mins	Cooking Time:	30 mins
Servings:	6
Comments:

1 1/2 lbs boneless elk steaks
1/4 to 1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup dry Italian bread crumbs
2 eggs
1/4 cup water
1/2 cup flour
1/4 cup oliver or vegetable oil
1 1/2 cup spaghetti sauce
6 slices mozzarella cheese
Cut meat into 6 pieces and pound with meat mallet to tenderize.
Sprinkle with garlic powder, salt and pepper.
Combine bread crumbs and Parmesan cheese in a bowl. In another bowl, beat eggs with water.
Dip both sides of meat into flour, then egg mixture, then crumb mixture.
Refrigerate steaks for 20 minutes.
Heat oil in a large skillet and brown meat on both sides.
Place steaks in a greased 9 x 13 inch pan. Spoon 2 T spaghetti sauce over each piece. Cover with mozzarella cheese and remaining sauce. Bake uncovered at 350 degrees for 30 minutes. Serve over cooked noodles.

Smothered Alligator
Prep Time:	30 mins	Cooking Time:	40 mins
Servings:
Comments:

2 lbs Alligator Meat
2 Onions, finely chopped
1/2 cup Celery, finely chopped
1/4 cup Shallots, finely chopped
1 bay leaf
1/4 cup basil
1/4 cup basil
1/4 cup cooking oil
1 bell pepper, finely chopped
1/4 cup parsley, finely chopped
Creole Seasoning
Saute onions in oil until golden brown.
Add bell pepper and celery; saute until tender. Add meat and seasonings.
Simmer for 40 minutes and add parsley and shallots about 5 minutes before serving.

roast pheasant with carmalized endives and apple
Prep Time:	45min	Cooking Time:	1hr
Servings:	5+
Comments:

2 whole phesants
to tast salt and pepper
5slices bacon
1tbs butter
1med onion
1 carrot
1rib celery(diced)
1/4cup port wine
1/4cup chicken broth
1/4 cup heavy whipping cream
7 endives
1med tart apple, peeled
1tbs powdered sugar
1 tbl lemon juice
2tbs parsley
preheat oven 350
season cavitites of birds with salt and pepper. wrap bacon around the midsection of the birds. Truss with string
add birds to large pan..add butter to bottom of pan. Add diced carrot, celery, and onions to pan. Roast in oven until breast no longer pink. (usually hour)
While in oven, prepare carmalized vegis. place endives adn apple in lg. mixing bowl. add sugar, lemon juice, salt, pepper, mix well.
melt 1.5 tbls butter in sautee pan and add mixture of apples and endives. heat over medium heat stirring frequently until the apples and endives are caramelized and soft. (4-5min)
Once pheasants are done, remove place birds on cutting board. drain all drippings and place them in sautee pan, add port, and broth. Heat until boiling. Add endive mixture through a small sieve and strain the port and broth through it. into another sauce pan. Extract as much liquid as possible. Bring this mixture to a boil and add whipping cream. let boil for one minute.

Submit A Recipe

MacFarlane Pheasants Inc.
2821 South U.S. Hwy 51
Janesville, WI, USA 53546

Home Online Store About Us Contact Us Virtual Tour Pheasant Chicks Resources Support/FAQ

Toll Free: 800-345-8348 • Phone: 608-757-7881 • Fax: 608-757-7884

Guestbook Site Map