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Nancy's Stuffed Pheasant Breast
A Wild Game Treat for Special Friends
4 pheasant breasts
4 pieces thick sliced hickory smoked bacon
8 oz. sliced portabela mushrooms
1 cup crumbled feta cheese
2 cups white wine


Using a thin flexible knife de-bone the breasts. This should leave you with the two sides of white meat about the size of your hand. Hold the boned breast in front of a flashlight to make sure there is no shot left in it.

Then place the boned pheasant pieces into a bowl with the 2 cups of white wine and let marinate for twenty minutes or so.

While the pheasant is marinating fry the mushrooms in a couple tablespoons of butter until tender.

Now its time to stuff the breasts. Lay one side of a breast cut side up on your work surface. Sprinkle lightly with a dash of thyme. Add a good tablespoon of crumbled feta cheese on top of the cut side of the breast. Add a couple tablespoons of mushrooms on top of the feta and then place the matching breast over the mushrooms cut side down.

Now take a slice of raw bacon and wrap the breasts together being careful not to lose the contents. You may use a toothpick to hold the breasts/bacon together if you wish.

Repeat this process for the other 3 breasts.

Cook over a medium hot grill for about 5-7 minutes a side or until the pheasant is no longer translucent.

Be careful not to over cook because the pheasant will dry out.

Serve with Minesota wild rice on the side and you will have a dinner to remember!

Preparation Time: 1/2 hour Serves: 4
Recipe Origin: United States
Submitted by:
United States
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