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Submitted Recipes: 8 Delicious Pheasant Recipes

Posted by 
January 12, 2014
Published in News & Tips > Hunting > Game Recipes
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pheasant birds

1. Wok Pheasant Recipes

Posted By: Mike Davies 


  • 1 or 2 pheasant de-boned  
  • 1/4 cup soy sauce  
  • 1/4 cup allegro marinade  
  • 1 onion cut  
  • 6 or 8 cloves of garlic  
  • 1/2 cup of water  
  • 2 tablespoons of oil


In a wok add, oil, garlic and onion. Saute for a minute then add pheasant, cook until brown. Add soy sauce and marinade, and water. Cook until all liquid is gone. Stir occasionally. Serve hot!

2. Roast Smoked Pheasant

Posted By: Mark Mazour 


  • 2 pheasants
  • 2 tablespoons of Liquid Smoke
  • 3 teaspoons of garlic salt 2/3 cup of soy sauce bacon toothpicks bamboo  skewers


Take two pheasants and soak overnight in smoke salt brine made of Liquid Smoke, soy sauce and garlic salt and enough water to cover birds. Remove birds and truss legs to breastbone with a bamboo skewer. Make slice along each side of breastbone, and place 1/2 slice of bacon into the opening. Lay bacon strips over birds and secure with toothpicks and skewers. Salt and pepper birds. Grill "indirectly" on BBQ at 300 degrees for 1 to 1 1/2 hours. (Indirect grilling is accomplished when the meat is above a burner that is off and the other burner is on.) Place wood chips in iron smokebox for extra flavor. Keep lid closed as much as possible, and rotate birds if needed. Check leg to see if done. Remove birds from grill, take out toothpicks, and enjoy!

3. Pheasant Noodle Soup

Posted By: Mark Mazour  


  • 1 whole pheasant  
  • broth or boullion cubes  
  • 1 can of beer  
  • onion  
  • celery  
  • Reame's frozen egg noodles  
  • Garlic
  • Salt & Pepper


Take one large pheasant, salt and pepper, and cover with water in a large stock pot. Simmer for approximately 1 hour. Take the bird out, LET IT COOL and then proceed to get dirty, and scrape all the meat off the carcass. You will need to cube up the breast meat. Try to get all of the feathers and shot out now! Then strain the remaining stock for reuse. Add the meat back to the stock with celery, onion, can of beer, salt pepper and bouillion to taste. As far as amounts — you decide what you want. Simmer this for approx 45 minutes or until the onion becomes transparent. Now add the package of frozen noodles, bring to a rolling boil, and turn down to simmer for 20 minutes or until the noodles are done.

The result is a tasty soup that can really warm up a cold day!

4. Glazed Duck or Pheasant

Posted By: Samuel Miller   


  • 1 duck or pheasant (cubed)  
  • 1/2 cup orange marmalade
  • 1/4 cup apple jelly
  • 1/4 tsp thyme
  • 1/4 tsp. tarragon  
  • 1/4 tsp garlic powder
  • Dash salt and pepper
  • 1/2 cup diced onion
  • 1/4 cup diced bell pepper
  •  4 servings white rice
  • 1 can chile beans


Mix marmalade, jelly and spices in a covered bowl, and add bird cubes. Marinade in refrigerator for about an hour. While marinating, prepare white rice and chile beans (seperately). Remove meat from marinade and place in a large skillet on medium-high heat. Reduce until all liquid is gone and the meat is carmalized. Place rice on plate, add beans then meat. Garnish with onion and bell pepper.  

5. Fried Pheasant Tenders

Posted By: Don Horkey   


  • 1 whole pheasant deboned  
  • flour  
  • corn meal  
  • salt & pepper  
  • seasonings
  • vegetable  
  • oil  
  • paper towels  
  • dipping sauces (BBQ, Mustard, etc.)


Take all the pheasant meat, cut into 1- to 1 1/2-inch cubes, and pat dry with paper towels. Roll the pieces in a breading mixture consisting of corn meal, flour, salt, pepper and seasonings of your choice. Drop the pieces carefully into hot oil. The oil needs to be preheated to work best. Fry until golden-brown (a few minutes) depending on oil temperature. Remove from oil with a slotted spoon.   Place the pieces on a paper towel and blot with several more to remove excess grease. Serve with dipping sauces.

6. Drunken Pheasant in a Field

Posted By: P.S. Ehoodin 


  • 1 to 3 pheasant  
  • 1 outdoor grill  
  • some tyme  
  • 2 cups white wine  
  • 1 clove garlic  
  • 2 large oranges per bird  
  • 2 large apples  
  • 8 oz jar orange marmalade  
  • some salt  
  • 5 strips baccon per bird
  • 1 large juice/soup can (NO PAINT OR PRINTING ON IT, TOXIC!!!)  
  • 1 stick butter  
  • enough wild rice to make a field to place your pheasant


Melt the butter and garlic in sauce pan. After birds have been cleaned and dried, brush bird with enough to get wet. Stuff quarted apple and one pealed orange into the bird. Place strips of bacon between legs of bird. Tie legs together with wet cotton string. Tooth pic the remaining strips to the brest of the bird place bird on its back on grill; place the cleaned can on the grill (the two cups of wine go in the can along with tour seasonings) the heat from the fire will allow the wine to steam the birds as they cook for about one hour.

7. Beer Batter Pheasant

Posted By: Derry Taylor    


  • 1 Pheasant Breast, boned and cut in 2" strips  
  • 1 Cup of flour  
  • 1 cup of corn meal  
  • 1 can of beer  
  • salt and pepper


Mix flour and corn meal. Add enough beer to make batter as thick as pancake batter. Fry strips til golden brown. Serve with rest of beer!!!!

8. BBQ Smoked Pheasant

Posted By: Rudy lcek 


  • Several Whole Birds  
  • Liquid Smoke  
  • Soy Sauce  
  • Garlic Salt  
  • Bacon  
  • Wood Chips and Coals  
  • BBQ sauce  
  • Salt & Pepper
  • Seasonings


Soak birds for 24 hours in a brine of water, soy sauce, liquid smoke, and garlic salt. Remove birds and truss with bamboo skewer. Make slice along breast bone and insert 1/2 piece of bacon along each side. Wrap birds with bacon. Smoke birds over a charcoal smoker for 4 hours at approx 200 degrees or so. Remove birds and completely debone — go ahead and scrape all the meat off. Try not to eat all the breast meat (it will taste good, though) and save some fo remainder of recipe. Place meat in large crockpot with BBQ sauce and your choice of additional seasonings. I like mine spicy, so I throw in some hot sauce. Heat on high until hot, and then turn to low for 4 hours.   Stir every 45 minutes or so to break up meat. Now, you can eat some now over buns or just plain. Make a lot and freeze the remainder in small portions. Trust me, it is a crowd pleaser if you break out a container of this in the blind or in the field at lunchtime.



Tagged under Read 4149 times Last modified on November 15, 2017
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