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Smothered Pheasant

Smothered Pheasant

  • Prep

    5 m
  • Cook

    1 h 45 m
  • Ready In

    1 h 50 m
Kaye Lynn

Kaye Lynn

This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
  3. Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kaye Lynn
24

Kaye Lynn

1/4/2011

Hi everyone, I'm the submitter of this recipe and I'd like to clarify something. AR changed my recipe a little. The breasts need not be "boneless halves". Pheasant breasts are small. I use skinless whole pheasant breasts with bone in. I remove the pan from the oven occasionally to stir and re-arrange the breasts so as to mix the cream well with the juices and cooked bits from the meat. The gravy is divine.

joewoll
18

joewoll

1/25/2011

Good recipe, but I made changes. after browning the pheasant, I added 1/2 cup chopped celery, 1 cup chopped mushrooms and 1 medium chopped onion. I sauteed this in the pan for 3 minutes and then added the half and half. I put it all in a crock pot and cooked it on high. It turned out fabulous.

Pam-3BoysMama
8

Pam-3BoysMama

10/14/2012

This was good, but the pheasant was just a tiny bit dry. I added a bit of garlic powder on the pheasant before dredging in flour, and added salt, pepper, and garlic powder to the flour as well. I also added fresh sliced mushrooms which I sauteed in the butter. I only used 3 half breasts, but still used the whole two cups of half and half. I actually wished I'd used more. I served this over campanelle and we enjoyed it!

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