Cranberry Pheasant

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Recipe by  TARAZ1

“This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
  3. Bake for 1 hour in the preheated oven, until meat comes easily off the bone.

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Reviews (5)

Rate This Recipe


This was good. The left-overs are better. I give it 5-stars because it is an easy and fast recipe. Usually pheasant recipes require too much prep...flour, fry and then bake.... Thanks for the recipe.



Any recipe with Catalina dressing should be avoided! This was not good! I didn't know what Catalina dressing is, but now that I know, I will avoid it!



Turned out GREAT and sooooo easy! I only had one pheasant, so I used chicken too. Since I was using boneless meat I thought it would cook quicker, but it took the whole hour to get tender. The cranberry sauce I bought was a generic brand, but I suggest using a name brand. The generic wasn't very chunky. Next time I'm thinking of using cocktail sauce instead of the Catalina dressing for some kick!

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Amount Per Serving (4 total)

  • Calories
  • 787 cal
  • 39%
  • Fat
  • 40.7 g
  • 63%
  • Carbs
  • 58.5 g
  • 19%
  • Protein
  • 45.9 g
  • 92%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet



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Grilled Pheasant Poppers


next recipe:

Slow Cooker Cranberry Chicken