This delicious smothered pheasant recipe was sent to MacFarlane Pheasants a while ago but it continues to be a favorite to cooks who prefer a very flavorful pheasant dish served with pasta. There are lots of ingredients in the sauce used to flavor your pheasant, but all are easily found at your local grocery store.
If you missed the hunting season you can purchase your pheasant from our online store. You can also find more pheasant recipes in our free online cookbook that includes everything from entrees to appetizers, soups, and salads.
Whole pheasant cut into eight pieces
1 tablespoon butter
1 medium onion
2 to 3 large garlic cloves
1 cup sherry cooking wine
½ cup olive oil
1 lemon (squeezed juice)
½ teaspoon thyme
½ teaspoon marjoram
Salt and pepper to taste
1 can Ro⭐️tel(original)
1/2 cup Lecsó (see directions)
Prepare 1/2 cup Lecsó to use later in the recipe: (Sauté a small amount of onion and green peppers and then add two cut tomatoes to make 1/2 cup of this Hungarian dish.)
Brown pheasant in a little butter in a large deep skillet and then remove the pheasant and set it aside.
salt and pepper to taste
one can Ro⭐️tel (original)
½ cup Lecsó
Return the pheasant back into the skillet (making sure all pieces are turned and coated in the mixture):
Reduce the heat and simmer up to 45 minutes on low heat. Check occasionally and turn the pieces when needed.
Just before the pheasant is finished, prepare the pasta (I prefer spaghetti) so it is done about the same time the pheasant is finished.
Recipe provided by Robert Heald