Looking for a tasty way to enjoy your Pheasant? Try on of our favorite recipes:

Apple Cinnamon Pheasant

1 cup                     All Purpose Flour

1 Tbs                      Ground Cinnamon

1 tsp                      Seasoned Salt

1 tsp                      Ground Black Pepper

2                              Red Cooking Apples, cored and cut into ½” wedges

1                              Pheasant, fillet the breast and remove the thighs and legs from the carcass

2 to 4 Tbs             Olive oil


Combine flour, cinnamon, seasoned salt, and black pepper in a one gallon plastic zip lock bag.  Mix well by shaking until ingredients are thoroughly blended.  Add pheasant pieces and shake until pieces are completely coated with flour.  Place pheasant pieces in a 10” skillet oil with olive oil on medium-high heat.  Cook about 10 minutes or until pheasant is brown on one side.  Turn pheasant to brown, other side and add apple wedges.  Cover skillet and cook for another 10 minutes or until meat is thoroughly cooked.

4 servings

Recommended sides:

Wild Rice, hash brown potatoes, corn on the cob, asparagus.

Substitute for pheasant:  Grouse, quail, chukar