Best 10 Braised Pheasant Recipes

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**Pheasant Braised in Red Wine: A Classic French Dish with a Modern Twist**

Indulge in the rich flavors of pheasant braised in red wine, an iconic French dish that combines the gamey taste of pheasant with the robust flavors of red wine, aromatic vegetables, and herbs. This comprehensive guide presents three delectable variations of this classic recipe:

- **Braised Pheasant with Bacon and Mushrooms:** Savor the savory combination of pheasant, crispy bacon, earthy mushrooms, and a rich red wine sauce.

- **Pheasant Braised with Apples and Calvados:** Experience a sweet and tangy twist with the addition of crisp apples and a splash of Calvados, a traditional French apple brandy.

- **Pheasant Braised with Chestnuts and Red Cabbage:** Discover the harmonious blend of pheasant, sweet chestnuts, tangy red cabbage, and a velvety red wine sauce.

Each recipe provides detailed instructions, ensuring culinary success for both experienced chefs and home cooks alike. Embark on a culinary journey and discover the exquisite flavors of pheasant braised in red wine, a dish that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PHEASANT WITH RED CABBAGE WILD RICE



Braised Pheasant with Red Cabbage Wild Rice image

Categories     Gin     Game     Poultry     Braise     New Year's Day     Raisin     White Wine     Fall     Cabbage     Grape     Wild Rice     Gourmet

Yield Serves 2

Number Of Ingredients 24

For wild rice
1/2 cup wild rice
1 cup chicken broth
1 tablespoon olive oil
4 slices bacon
1 small onion, sliced thin
2 cups thinly sliced red cabbage (about 1/6 head)
2 teaspoons red-wine vinegar
For pheasant*
a 2-pound pheasant*
1 1/2 cups water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 1/2 tablespoons olive oil
1/3 cup golden raisins
1/4 cup minced shallots (about 3)
1/4 cup gin
1/2 cup dry white wine
1 teaspoon tomato paste
a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves
1/2 cup halved red and/or green seedless grapes
*Pheasant is available at specialty butcher shops.

Steps:

  • Make wild rice:
  • Preheat oven to 350°F.
  • In a fine sieve rinse wild rice well and drain. In a small saucepan bring broth to a simmer. In a small flameproof casserole Sauté rice in oil over moderately high heat, stirring, 1 minute and stir in hot broth and salt and pepper to taste. Bring mixture to a boil and bake, covered, in middle of oven 1 hour, or until liquid is absorbed and rice is tender.
  • While rice is cooking, in a 10-inch skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Transfer all but 1 tablespoon drippings to a small bowl and reserve for cooking pheasant.
  • Heat drippings remaining in skillet over moderately high heat until hot but not smoking and sauté onion and cabbage, stirring, until softened. Add vinegar and salt and pepper to taste and sauté, stirring, 1 minute. Chop bacon. Just before serving, stir cabbage mixture and bacon into wild rice.
  • Make pheasant while rice is cooking:
  • Rinse pheasant under cold water and pat dry inside and out. Cut pheasant into 6 serving pieces, transferring feet, back, neck, and wing tips to a small saucepan. To saucepan add water and bay leaf and simmer, uncovered, 15 to 20 minutes, or until reduced to about 3/4 cup. Strain stock through a fine sieve into a heatproof bowl.
  • In a small bowl stir together salt, pepper, and allspice. Pat pheasant dry again and sprinkle evenly with allspice mixture. In a 10-inch heavy ovenproof skillet heat oil with 1 tablespoon reserved drippings over moderately high heat until hot but not smoking and sauté pheasant until golden, about 5 minutes on each side. Transfer pheasant to a plate.
  • In fat remaining in skillet cook raisins and shallots over moderate heat, stirring, until shallots are softened. Stir in gin and boil until most is evaporated. Stir in wine and boil until reduced by about half. Stir in stock, tomato paste, rosemary sprig, and salt and pepper to taste and bring sauce to a boil.
  • Add pheasant to sauce, skin sides down, and braise, tightly covered, in middle of 350°F. oven until breast meat is cooked through and tender, about 10 minutes. Transfer breasts to a clean plate and keep warm, covered. Braise legs and thighs until cooked through and tender, about 10 minutes more. Transfer legs and thighs to plate and keep warm, covered. Stir minced rosemary and grapes into sauce and boil until slightly thickened, about 1 minute.
  • Divide pheasant between 2 dinner plates, spooning sauce over it, and serve with red cabbage wild rice.

CIDER-BRAISED PHEASANT WITH PEARL ONIONS AND APPLES



Cider-Braised Pheasant With Pearl Onions and Apples image

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.

Provided by Melissa Clark

Categories     Blender     Fruit     Onion     Braise     Marinate     Thanksgiving     Orange     Apple     White Wine     Fall     Winter     Tarragon

Yield Makes 8 servings

Number Of Ingredients 33

For marinade:
1/2 cup extra-virgin olive oil
5 tablespoons fresh ginger, peeled and roughly chopped
3 tablespoons fresh tarragon leaves, whole
1/2 cup freshly squeezed orange juice (from 1 1/2 oranges)
3 tablespoons finely grated orange zest (from 1 1/2 oranges)
Large pinch kosher salt
1/4 teaspoon freshly ground black pepper
3 (3-pound) pheasants, each rinsed inside and out, patted dry, cut into 6 pieces
To braise:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 large yellow onions, halved and thinly sliced (about 6 cups)
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon table salt
Pinch sugar
2 to 3 cups low-sodium chicken broth, plus additional, if necessary
2 cups apple cider
1 cup dry white wine
3 Granny Smith apples, peeled, cored, and diced
For caramelized onions and apples:
10 ounces pearl onions, root ends trimmed
1 tablespoon extra-virgin olive oil
1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
2 teaspoons sugar
Pinch kosher salt
Pinch freshly ground black pepper
3 tablespoons apple cider
To serve:
Fresh tarragon leaves, chopped

Steps:

  • Make marinade:
  • In blender, combine olive oil, ginger, tarragon, orange juice, zest, salt, and pepper and purée until smooth. In large bowl, combine marinade and pheasant and toss to coat. Cover and refrigerate overnight or up to 48 hours.
  • Braise pheasant:
  • In very large Dutch oven over moderately high heat, heat olive oil until hot but not smoking. Remove pheasant pieces from marinade, scraping off excess, and sprinkle with salt and 1/2 teaspoon pepper. Working in batches, sear pheasant pieces until well browned, about 5 minutes per side. Transfer to paper towel-lined platter to drain.
  • Preheat oven to 325°F. Skim off all but 1 tablespoon oil from pan, leaving browned bits at bottom, and set pan over moderately low heat. Add butter and heat until melted. Stir in onions, bay leaf, fennel seeds, salt, remaining 1/2 teaspoon pepper, and sugar. Cook, stirring occasionally, until onions are well caramelized, 30 to 40 minutes.
  • Return pheasant to pot. Add chicken broth, cider, and wine. (Liquid should cover half of pheasant pieces. Add more chicken broth if necessary.) Raise heat to high and bring liquid to simmer. Add apples, cover, and transfer pot to oven. Braise, turning pheasant pieces occasionally, until meat is cooked through and tender, 45 minutes to 1 hour.
  • Using tongs or slotted spoon, transfer pheasant to platter and cover with foil to keep warm. Set pot over high heat and bring pan juices to boil. Boil, uncovered, until sauce is well reduced and thickened, about 25 minutes. Taste and add additional salt and pepper, if necessary.
  • While juices are reducing, prepare caramelized onions and apples:
  • Bring medium pot of water to boil. Add pearl onions and boil, uncovered, 1 minute. Drain and run under cold water until cool enough to handle; slip off skins.
  • In small skillet over moderately high heat, heat oil until hot but not smoking. Add onions, apples, sugar, salt, and pepper and stir to combine. Sear, shaking pan occasionally, until onions and apples are dark golden, about 10 minutes. Stir in apple cider, scraping up any browned bits in pan. Reduce heat to low, cover, and cook until onions are fork tender, about 2 minutes more.
  • Serve:
  • Spoon some of sauce over pheasant and garnish with onions, apples, and chopped tarragon. Serve additional sauce alongside.

BRAISED PHEASANT



Braised Pheasant image

A heartwarming main dish from the heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pheasant

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

1 pheasant, cleaned and split into 2 halves
salt and pepper
flour
butter

Steps:

  • Rinse pheasant thoroughly.
  • Place in a roasting pan; sprinkle with salt and pepper, dredge with flour and dot with butter.
  • Add 3/4 cup water and bake at 350F for about 1 1/4 hours or until tender.
  • Baste frequently with sauce in pan.

BRAISED PHEASANT WITH SAUERKRAUT ALSATION STYLE



Braised Pheasant With Sauerkraut Alsation Style image

Provided by Richard Flaste And Pierre Franey

Categories     dinner, one pot, main course

Time 1h25m

Yield Eight servings

Number Of Ingredients 15

3 pounds sauerkraut
8 thick slices of lean bacon
2 pheasants (about 2 1/2 pounds each), cleaned and trussed
Salt and freshly ground pepper to taste
2 cups thinly sliced onions
1 carrot scraped and cut into 1/4-inch rounds, about 3/4 cup
2 garlic cloves, peeled and halved
1 bouquet garni consisting of 4 parsley sprigs, 1 bay leaf and 4 sprigs of fresh thyme or 1 teaspoon dried
12 juniper berries
4 whole cloves
2 cups dry white Alsatian wine, preferably sylvaner or traminer
2 cups fresh or canned chicken broth
12 small new potatoes (about 2 pounds), peeled
2 pounds sausage, such as garlic sausage or kielbasa
Assorted mustards

Steps:

  • Preheat the oven to 400 degrees.
  • Drain the sauerkraut and cover with cold water, stir, then drain well and squeeze with the hands to remove excess water.
  • Place a casserole large enough to cook the pheasants side by side over medium heat. Before placing the pheasants in the casserole, cook the bacon in the casserole, stirring, until the fat is rendered.
  • Season the pheasants with salt and pepper to taste, both outside and inside the cavities. Add the pheasants to the casserole and brown on all sides. Scatter the onions, carrot and garlic around the birds. Add the bouquet garni, juniper berries and cloves. Cook, stirring, for about 5 minutes.
  • Place the drained sauerkraut around the pheasants and add the wine, chicken broth and salt and pepper to taste. Bring to a boil on top of the stove, cover and remove to the oven. Bake for 35 minutes.
  • Reduce the heat to 375 degrees, add the potatoes and bake for 15 minutes more. Add the sausages and bake for another 15 minutes or until the potatoes are done.
  • Carve the pheasants and slice the sausages. Serve with sauerkraut and potatoes and the mustards.

Nutrition Facts : @context http, Calories 1078, UnsaturatedFat 37 grams, Carbohydrate 33 grams, Fat 64 grams, Fiber 10 grams, Protein 82 grams, SaturatedFat 19 grams, Sodium 2646 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED LEMON PHEASANT



Braised Lemon Pheasant image

The lemon and garlic bring out the best in this dish. Excellent served with rice pilaf and fresh steamed carrots. Try it! You'll like it!

Provided by bmatheson

Categories     Main Dish Recipes

Time 1h40m

Yield 6

Number Of Ingredients 9

2 pheasants, rinsed, patted dry, and cut into pieces
2 teaspoons salt
¼ teaspoon pepper
¼ cup all-purpose flour for dredging
¼ cup butter
1 clove garlic, minced
¼ cup lemon juice
1 (10.5 ounce) can condensed beef broth
1 ¼ cups water

Steps:

  • Season pheasant with salt and pepper. Dredge in flour, and shake off excess.
  • Melt butter in a large, heavy skillet or Dutch oven over medium-high heat. Sear pheasant pieces until well browned. Stir in garlic, and cook for a few seconds until fragrant. Pour in lemon juice, beef broth, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the pheasant is tender, about 1 hour.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 5.5 g, Cholesterol 117 mg, Fat 20.1 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 8.5 g, Sodium 1240.4 mg, Sugar 0.3 g

PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE



PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE image

Categories     Mushroom     Poultry     Braise

Yield 6 people

Number Of Ingredients 11

3 pheasants, split and trimmed
1 c seasoned flour (reserve 2 tbs)
1/4 c butter
2 - 3 tbs canola oil
3 cups thinly sliced mushrooms
1/2 c chopped onion
1 cup dry white wine
3/4 c poultry stock
1 tbs lemon juice
1 tsp salt
1 tsp pepper

Steps:

  • Dredge pheasant pieces in flour. Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed. Remove last batch of pheasant from dutch oven and add mushrooms. Cook about 10 minutes, stirring often. Add onions to mushrooms, cooing for three or four minutes until tender. Add 2 tbsp of reserved seasoned flour. Stir well. Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer. Add pheasant pieces. Reduce heat to low; cover and simmer 1 hour. Serve with mashed potatoes or egg noodles.

BRAISED PHEASANT WITH SAUERKRAUT



Braised Pheasant With Sauerkraut image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pheasants, 2 pounds each cleaned weight, preferably trussed, with necks and hearts
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound fatback, cut into 1/4-inch cubes, about 1/2 cup
3/4 cup finely chopped onion
2 whole cloves garlic, peeled
1 cup dry white wine
2 tart apples, peeled, cored and sliced thin
2 pounds sauerkraut, rinsed and drained well
1 cup chicken broth
2 bay leaves
2 sprigs fresh thyme or 1/2 teaspoon dried
12 juniper berries, optional

Steps:

  • Sprinkle pheasants inside and out with salt and pepper.
  • Heat fatback in casserole large enough to hold pheasants without crowding. Add necks and hearts. When fatback is slightly rendered add pheasants, placing them on one side. Cook about 3 minutes or until golden brown on one side and turn. Cook 2 or 3 minutes on second side until golden brown. Continue cooking and turning until golden brown. Browning time is 12 to 15 minutes.
  • Add onion and garlic and stir. Cook about 3 minutes.
  • Add wine and stir around bottom. Add apple slices and sauerkraut, distributing it over and around birds.
  • Add broth, bay leaves, thyme, juniper berries, salt and pepper. Cover closely and cook 45 minutes to 1 hour or until pheasants are tender. Untruss pheasants and cut into serving pieces. Serve with sauerkraut and apples and buttered boiled potatoes.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 1118 milligrams, Sugar 7 grams, TransFat 0 grams

BOURBON ROASTED PHEASANT WITH BRAISED CABBAGE



Bourbon Roasted Pheasant With Braised Cabbage image

Provided by Joanna Pruess

Categories     dinner, main course

Time 2h15m

Yield 2 - 3 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
4 1/2 tablespoons vegetable oil
2 large onions, peeled and chopped coarse
1 large green or white cabbage (about 2 1/2 pounds), cored, tough ribs removed and shredded
Salt to taste
Freshly ground pepper to taste
8 juniper berries
1 pheasant (about 2 to 2 1/2 pounds, dressed), cleaned, plucked and skinned
2 tablespoons Dijon mustard
1 medium-size whole onion
6 cloves
1/2 cup flour
1/2 cup bourbon or sour-mash whisky like Jack Daniel's
1/3 to 1/2 cup heavy cream
Chopped fresh parsley (optional)

Steps:

  • In a large, deep casserole, heat the butter and 3 tablespoons of the vegetable oil over medium-high heat. When the butter foams, add the chopped onions and saute until they are lightly colored, about 6 to 8 minutes. Add the cabbage and cook until it begins to color, about 10 minutes. Cover, leaving the lid askew, and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is medium-brown. Remove from the heat, season with salt and pepper and add the juniper berries. Set aside.
  • Preheat the oven to 350 degrees. Wash the pheasant under cold water and dry well. Season the cavity with salt and pepper. Brush the inside of the bird with the mustard. Stud the whole onion with the cloves and place it inside the cavity. Tie the legs together and turn the wing tips under. Lightly dredge the bird in flour.
  • In a heavy skillet, heat the remaining oil over medium-high heat. Add the pheasant and brown lightly on all sides, about 6 to 8 minutes. Transfer the pheasant, breast side up, to the casserole dish with the cabbage mixture. Pack the cabbage mixture around and over the bird. Cover the casserole and place in the middle of the oven. Cook for 35 to 45 minutes, basting several times with the pan juices, until the leg moves easily in its socket and the juices run clear. Brush the cabbage off the top of the pheasant and bake uncovered for 10 minutes longer.
  • Remove the dish from the oven. Transfer the bird to a warm platter, untie the legs and discard the whole onion. Drain any cooking juices back into the casserole dish. Place it on the stove over high heat and carefully pour in the bourbon. Heat the liquid and stir for 2 to 3 minutes. Turn the heat down to medium, stir in the cream and cook for 3 minutes. Remove from the heat.
  • Cut up the pheasant and serve it on a bed of the cabbage mixture. Top with chopped parsley, if desired.

Nutrition Facts : @context http, Calories 908, UnsaturatedFat 36 grams, Carbohydrate 34 grams, Fat 59 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 18 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED PHEASANT



Braised Pheasant image

A truly delicious meal for anyone who loves pheasant. This recipe makes very traditional-tasting, moist cooked bird.

Provided by SARA BLACK

Categories     100+ Everyday Cooking Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

3 large pheasants, cleaned and rinsed
¼ cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
½ cup apple jack
1 teaspoon nutmeg
½ cup half-and-half cream
½ teaspoon salt-free seasoning blend
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
  • Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
  • Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.

Nutrition Facts : Calories 683.6 calories, Carbohydrate 8 g, Cholesterol 218.6 mg, Fat 36.6 g, Fiber 1.2 g, Protein 68.9 g, SaturatedFat 9.7 g, Sodium 127.4 mg, Sugar 5.6 g

PHEASANT BRAISED IN GIN AND JUNIPER



Pheasant Braised in Gin and Juniper image

Make and share this Pheasant Braised in Gin and Juniper recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 whole pheasant
salt & freshly ground black pepper
thin sheets pork fat or blanched sliced bacon
2 tablespoons vegetable oil
3/4 cup slivered shallots or 3/4 cup green onion
1/2 teaspoon crushed juniper berries
2 bay leaves
2/3 cup good gin
1/4 cup dry sherry
3 cups rich game bird stock or 3 cups chicken stock
3 tablespoons minced parsley
2 tablespoons butter (optional)

Steps:

  • Season the pheasant with salt and pepper and truss to help maintain its shape.
  • Completely wrap the bird with the pork fat, tying with twine if necessary.
  • In a heavy bottomed casserole, sear the bird until golden brown on all sides.
  • Remove the pheasant and pour off the fat.
  • Add the oil and shallots and saute until just beginning to color.
  • Add the juniper, bay leaves, liquids and pheasant, cover the casserole and simmer for 35 to 45 minutes or until bird is tender (check at leg joint).
  • Remove the pheasant to a serving platter, discard fat wrap and keep warm.
  • Strain braising liquid, discarding solids and skim off fat.
  • Reduce mixture quickly over high heat to a light sauce consistency.
  • Off heat, whisk in the parsley and butter and season with salt and pepper.
  • Carve pheasant into serving pieces, and ladle with sauce and serve immediately.

Nutrition Facts : Calories 1209, Fat 50.9, SaturatedFat 12.6, Cholesterol 284, Sodium 179.3, Carbohydrate 14.5, Fiber 0.2, Sugar 1.2, Protein 92.6

Tips:

  • Choose the Right Pheasant: Select a young, plump pheasant with smooth, unblemished skin. A good rule of thumb is to choose a bird that is about 1 pound per person.
  • Properly Prepare the Pheasant: Remove any excess fat from the pheasant and pat it dry with paper towels. Season the bird inside and out with salt and pepper, and consider adding additional seasonings like garlic powder, onion powder, or paprika.
  • Sear the Pheasant: Searing the pheasant before braising helps to develop a rich, golden-brown color and enhance the flavor. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sear the pheasant on all sides until browned, about 2-3 minutes per side.
  • Choose the Right Braising Liquid: The braising liquid is crucial for adding flavor and moisture to the pheasant. Popular options include chicken broth, beef broth, red wine, or a combination of these. You can also add vegetables like carrots, celery, and onions to the braising liquid for extra flavor.
  • Braising Time: The braising time will vary depending on the size and age of the pheasant. Generally, a 2-3 pound pheasant will need to braise for about 1-1/2 to 2 hours, or until the meat is tender and falls off the bone.
  • Garnish and Serve: Once the pheasant is cooked, remove it from the braising liquid and let it rest for a few minutes before carving. Garnish with fresh herbs like parsley, thyme, or rosemary, and serve with the braising liquid spooned over the top.

Conclusion:

Braised pheasant is a classic dish that showcases the rich flavor and versatility of this game bird. With careful preparation, the right braising liquid, and proper cooking techniques, you can create a tender, succulent pheasant dish that will impress your family and friends. Enjoy this delicious recipe and explore other variations to suit your taste preferences. Whether you prefer a simple braise with herbs and vegetables or a more elaborate dish with a flavorful sauce, braised pheasant is sure to become a favorite in your kitchen.

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