Tantalize Your Taste Buds

Flower Mound Ranch, located in Unadilla, Nebraska, delivers a first-class, one-of-a-kind, luxury upland bird hunting experience to our members. Our members are eager to enjoy the 5-star, chef-prepared meals and handpicked whisky and wine selections among the many sought-after amenities. There are numerous opportunities to expand your palate with delicious recipes prepared with wild game birds and more. Embrace the hunting experience and reap the benefit of your hunt by trying this tasty recipe at home, Wild Pheasant In Mushroom Wine Sauce, provided by Homemade Food Junkie.


  • 2 whole skinless legs and skinless breasts of Pheasant, 2 of each
  • 4 tablespoons butter-divided
  • 1 tablespoon extra virgin olive Oil
  • 3/4 cup whole pearl onions, or 1/2 diced yellow onions
  • 5 cloves garlic, minced
  • 5 or 6 whole shiitake mushrooms, roughly cut
  • 1-pint crimini mushrooms (or white), sliced
  • 1/2 oz. about 1/2 cup volume wt. dried lobster homard mushrooms or 5 fresh chanterelles, chopped or sliced
  • 1 oz. about 1/2 cup dried porcini mushrooms, chopped
  • 1 cup white wine (I used Sauvignon Blanc)
  • 1 cup chicken broth
  • 1/3 cup fresh curly leaf parsley, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons Water
  • 1 tsp. salt, as needed to rub the meat
  • 1 tsp pepper, as needed to rub the meat


  1. Prepare the pheasant.
  2. Cut the bird from the neck to the bottom or its ribs (AVOID cutting into the bowel or stomach). Pull the skin apart.
  3. Cut off the breasts (breast out the bird).
  4. Cut off the skin around the leg from the hip joint. Remove the legs at the hip joint. Remove remaining feathers from breasts and legs. Rinse and pat dry.
  5. Preheat a dutch oven (OR cast iron combo skillet or other heavy bottom skillet) on your stove to medium heat.
  6. Salt and pepper all sides of the meat.
  7. Add 1 tablespoon olive oil
  8. Add 2 tablespoons butter and stir until melted.
  9. Put in the pheasant legs first and sear for two minutes on each side. After one minute add the pheasant breasts. WATCH them. It’s easy to overcook the breasts. Just sear until lightly brown but NOT cooked (about 2 or three minutes). Scrape the pan and stir in the bits.
  10. Remove the pheasant from the pan and set it aside.
  11. Add the remaining butter. When butter is melted, add in the mushrooms. Stir occasionally and cook for 5 minutes, covered, until partially cooked.
  12. Add onions and garlic. Stir together with partially cooked mushrooms.
  13. Turn the heat to high and add the wine. Reduce the wine by half.
  14. Reduce heat to medium-high.
  15. Add chicken broth, breasts, legs, and cover them.
  16. Reduce heat to simmer. Cook for 20 minutes until the pheasant is done. (Check a leg)
  17. Add the cornstarch mixture and cook until the sauce thickens.
  18. Add fresh parsley until wilted.
  19. Serve from the pot.

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