Nice work on your pheasant hunt! You can cook up a pheasant a lot of different ways, but one of my favorite recipes is pheasant and wild rice. It calls for using the breasts, but the dark leg meat mixes in well, too. This recipe serves four, takes about 30 minutes to cook and is easy for even novice chefs.

Here is the recipe:
 
  • 4 pheasant breasts (and leg meat, if desired) cut into bite-sized chunks
  • 2/3 cup flour
  • 1 tbsp each of salt, pepper, and powdered sage
  • 1 stick of butter
  • 1 cup sliced mushrooms
  • 1 cup diced sweet onion
  • 1 cup diced celery
  • 3 cloves minced garlic
  • 3 slices bacon, fried and crumbled
  • 1/2 teaspoon thyme
  • 4 servings wild rice

     
Combine flour, salt, pepper, and sage. Mix well and dredge pheasant pieces in the mixture. Melt half the butter (or more if needed) and brown pheasant pieces, and then remove from heat. Add the rest of the butter, mushrooms, onions, celery, and garlic and lightly brown. Add the pheasant back to the pan along with thyme and crumbled bacon, mix well and fry for a couple minutes until pheasant heated through. Serve over wild rice.

Here is a video showing how to make it:
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Chris Martin
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