Rating: 4.13 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Fairly simple to make and incredibly delicious, this pheasant casserole is a sure pleaser. Cubes of cooked pheasant meat are combined with mixed vegetables, smothered in gravy, and then topped with stuffing.

Gallery

Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed.

  • In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well , then spoon the stuffing mix over the top.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.

Nutrition Facts

404 calories; protein 23.7g; carbohydrates 35.1g; fat 18.5g; cholesterol 78.4mg; sodium 791.4mg. Full Nutrition
Advertisement

Reviews (24)

Most helpful positive review

Rating: 5 stars
11/15/2005
I used 3 pheasant breasts in this recipe and should have only used 2. I used california blend frozen vegetables which included brocoli califlower and carrots. The recipe was very good - awesome flavor!! I would recommend this to anyone who wanted a new way to cook wild game. Quail would be a good subsitute too. My husband said this was the best pheasant he had ever tasted!!! I will definately make this recipe again. Read More
(18)

Most helpful critical review

Rating: 3 stars
03/02/2007
So so. I think it's kind of a waste to use nice pheasant meat with such bland unoriginal packaged food. A good weekday meal but a little salty. Use with chicken save your pheasant for something better. Read More
(6)
24 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/14/2005
I used 3 pheasant breasts in this recipe and should have only used 2. I used california blend frozen vegetables which included brocoli califlower and carrots. The recipe was very good - awesome flavor!! I would recommend this to anyone who wanted a new way to cook wild game. Quail would be a good subsitute too. My husband said this was the best pheasant he had ever tasted!!! I will definately make this recipe again. Read More
(18)
Rating: 5 stars
01/17/2006
This was very good and so easy. I used chicken turned out great. Lots of flavor. Read More
(11)
Rating: 5 stars
10/13/2005
I used chicken only because that's what I had on hand. I will be making this again but with the real thing. Thanks! Read More
(9)
Advertisement
Rating: 3 stars
03/01/2007
So so. I think it's kind of a waste to use nice pheasant meat with such bland unoriginal packaged food. A good weekday meal but a little salty. Use with chicken save your pheasant for something better. Read More
(6)
Rating: 5 stars
05/22/2006
This was excellent! Always on the lookout for wild game recipes and this is a definite keeper! Even the kids liked it and ate the veggies! Read More
(6)
Rating: 5 stars
11/30/2006
This was very good. I kept thinking that I would surely take a bite of bird that would taste gamey but every single bite was delicious. The kid even loved it. Read More
(4)
Advertisement
Rating: 1 stars
11/10/2007
Really not impressed with this recipe. I have made it on two occasions to try and use up some of our pheasant. Really not very good. I am still searching for good phesant recipes that are not time consuming. I would not even make this with chicken since there are so many better chicken recipes out there. It really tastes like a boxed dinner. Read More
(4)
Rating: 5 stars
10/28/2006
My kids are not big fans of mixed veggies or casseroles but this recipe sounded so yummy I just had to try it and the kids LOVED it. I was amazed. Thank you for sharing such a great recipe. Read More
(4)
Rating: 5 stars
12/12/2006
This is a wonderful way to serve pheasant chicken and yes we have even used it to finish up our thanksgiving turkey. Thank you Kathleen. Read More
(3)