Hunter-Style Pheasant
Bacon-wrapped pheasant breasts braised with mushrooms, onions, and white wine until tender, a classic preparation for South Dakota's famous ring-necked pheasant.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Dutch oven or heavy skillet with lid
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24
- carbs
- 8
- protein
- 38
- calories
- 410
Instructions
- 1
Season the pheasant breasts with salt and pepper. Wrap each breast in two strips of bacon.
- 2
Brown the wrapped breasts in a Dutch oven over medium-high heat on all sides. Set them aside.
- 3
Add butter, onion, and mushrooms to the pot. Cook until they are soft and browned.
- 4
Pour in the wine and simmer for 2 minutes. Scrape up the browned bits from the bottom.
- 5
Add the chicken broth to the pot. Put the pheasant back into the pot.
- 6
Cover the pot and cook over low heat for 25-30 minutes. Cook until the pheasant reaches 165°F.
- 7
Take out the pheasant and let it rest. Boil down the pan sauce slightly if you like.
- 8
Slice the pheasant into pieces. Spoon the mushroom sauce over the top to serve.
Chef's tips
Wrap the lean breasts in bacon before cooking to keep them moist, since pheasant has very little fat of its own.
Storage
Refrigerate up to 3 days in the braising liquid.
Reheating
Reheat gently on the stovetop, covered, over low heat to avoid drying the meat.
Common mistakes to avoid
- •Cooking too long so the lean pheasant turns stringy
- •Skipping the bacon wrap and ending up with dry meat
Serving suggestions
Cooked Hunter-Style Pheasant?
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