To-Die-For Pheasant


by Kris Winkelman

I never met a pheasant recipe I didn't like, but this one goes straight to the head of the class. It's as good as anything I've ever tasted in a restaurant.

Start by cutting the breasts of two pheasants into bite-size pieces. Dust the meat with seasoned flour. In a large stainless steel skillet, brown the meat in three tablespoons of butter. If necessary, add another pat of butter.

When the meat is nicely browned, increase the heat, pour half a cup of brandy into the skillet and flame. If you're not comfortable with a fire in the kitchen, simply allow the brandy to bubble until it's almost gone. If you want to flame the brandy, very carefully light the liquor with a wooden match. Turn your head while doing this. It's also a good idea to have a good exhaust fan running.

Next, pour in one cup of pheasant stock (or chicken broth) and bring to a simmer.

Cover and place in a 400-degree oven for 30 minutes or so.

When the meat is done, remove from the skillet and finish making the sauce. Over medium heat, add half a cup of cream and simmer for about five minutes. Stir in a tablespoon of plum sauce and add salt and pepper. Turn the heat to its lowest setting, return the meat to the sauce and set aside while you make the vegetables.

In another skillet, combine a tablespoon each of butter and olive oil over medium heat. When the fat is hot, add one cup each of:

Red pepper, diced

Mushrooms, diced

When the vegetables have softened, add a cup of spinach leaves for a minute or so, just long enough to soften.

Using a slotted spoon, fill two puff pastry bowls per serving with the meat, drizzle some of the sauce over the top and sprinkle the vegetables over the dish and around the plate.

Garnish with fresh parsley and a bell pepper ring.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto or call 1-800-333-0471.


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