3 days ago · Kick your pheasant up a notch with one of these delicious recipes.

Cook’s Note *Wild pheasants are usually smaller birds, and thus will cook in less time. If you are using wild pheasants, please adjust the recipe accordingly.

Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon.

To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero.

Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together ...

To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight. To make ...

Deselect All 2 tablespoons canola oil 1 (2 to 3 pound) pheasant Salt and black pepper 1/2 cup (1 stick or 8 tablespoons) softened butter 1 large red onion, chopped 2 cloves garlic, lightly crushed ...

Remove from heat, discard bay leaves, and whisk in honey and sour cream. Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.

Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste. Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.

Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume.