Cooking Pheasants

The ring-necked pheasant is probably the most iconic of upland bird species throughout the world. It’s not only a wonderful bird to hunt, but it’s a wonderful bird to work with in the kitchen.

We’re in the height of pheasant hunting season right now and people are asking what they should do with their birds once they’ve got them home.

Well here are six of our best recipes from both Jamie Carlson and Chef Lukas Leaf.

 

Pheasant Roulade (Recipe by Lukas Leaf)

pheasant-roulade-recipe

 

Boudin Blanc Sausages made with Pheasant (Recipe by Jamie Carlson)

Blanc Boudin by Jamie Carlson Modern Carnivore

 

Pheasant Stew with Spiced Dumplings (recipe by Jamie Carlson)

Pheasant-stew-spiced-dumplings

 

Pheasant Kiev (Recipe by Jamie Carlson)

 

Pappardelle with Braised Pheasant Ragu (Recipe by Lukas Leaf)

 

Pheasant Chislic (Recipe by Jamie Carlson)

 

View other recipes for wild game and foraged ingredients.

Learn to hunt through our online learning portal!

 

 

Posted by Mark

Mark Norquist is Publisher and Editor of Modern Carnivore. He's spent a good part of his life outdoors. He has a passion for hunting, fishing, foraging and eating healthy food.

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