Type what you have

Ingredients

• ✓ pheasant
• rosemary
• thyme
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.
3. 3 Place into a close-fitting roasting pan. Pour herb oil over pheasant.
4. 4 Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By kelly13jane

Ingredients

• ✓ pheasant
• chicken broth
• carrot
• celery
• pea
• butter
• yellow onion
• all-purpose flour
• milk
• salt
• rosemary
• black pepper
• sage
• celery seed
• pie crust
• egg white

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
3. 3 Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
4. 4 Lower oven temperature to 375 degrees F (190 degrees C).
5. 5 Press 1 pie crust into a pie plate and lightly brush with egg white.
6. 6 Bake crust in the oven until lightly browned, about 5 minutes.
7. 7 Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
8. 8 Bake in the oven until top is golden brown, about 40 minutes.

By Dani Forsey Brown

Ingredients

• ✓ pheasant
• bacon
• cream of mushroom soup
• sour cream
• water
• onion
• onion soup mix
• mushroom
• salt
• black pepper

Instructions

1. 1 Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
2. 2 Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

By Allrecipes Member

Ingredients

• ✓ pheasant
• all-purpose flour
• black pepper
• salt
• olive oil
• onion
• crimini mushroom
• garlic
• white wine
• chicken broth
• black olive

Instructions

1. 1 Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.
2. 2 Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.
3. 3 Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.
4. 4 Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.
5. 5 Cover slow cooker; cook on High for 4 hours or Low for 7 hours.

By MBETHCOOKS

Ingredients

• ✓ pheasant
• forest mushroom blend
• shiitake mushroom
• olive oil
• garlic
• basil
• butter
• shallot
• portobello mushroom
• sun-dried tomato
• arrowroot powder
• salt

Instructions

1. 1 In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

By Sarah