smothered-pheasant

Smothered Pheasant

7 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    1 h 45 m
  • Ready In

    1 h 50 m
Kaye Lynn
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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).

Share It

Reviews (7)

Rate This Recipe
Kaye Lynn
23

Kaye Lynn

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

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

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!

More Reviews

Similar Recipes

Slow Cooker Pheasant with Mushrooms and Olives
(33)

Slow Cooker Pheasant with Mushrooms and Olives

Colonel Jackson's Smothered Chicken
(9)

Colonel Jackson's Smothered Chicken

Roast Pheasant
(6)

Roast Pheasant

Chicken Fried Pheasant
(9)

Chicken Fried Pheasant

Elegant Pheasant
(7)

Elegant Pheasant

Cranberry Pheasant
(5)

Cranberry Pheasant

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Slow Cooker Pheasant with Mushrooms and Olives

>

next recipe:

Colonel Jackson's Smothered Chicken