Pheasant Pesto Pasta


I receive pheasant from my father, who is a hunter, and I'm always trying to think of new ways to cook it up. This was a really nice surprise and easy too. The pheasant could easily be substituted with chicken.

Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
15 mins
Total Time:
1 hr 30 mins
2 servings


  • 4 skinless pheasant breast halves

  • ¾ cup white wine

  • 8 ounces dry fettuccine pasta

  • 1 tablespoon olive oil

  • ½ onion, chopped

  • 8 mushrooms, sliced

  • 1 cup chopped fresh spinach leaves

  • ½ cup white wine

  • ¼ cup heavy cream

  • ¼ cup pesto sauce

  • 2 tablespoons grated Parmesan cheese, or to taste


  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Place the pheasant breasts into a baking dish, and pour in 3/4 cup white wine. Bake in the preheated oven until the pheasant is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Once cool, remove the meat from the bones, and cut into bite sized pieces.

  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  4. Meanwhile, heat the olive oil in a skillet over medium heat. Cook and stir the onion until it has softened and turned translucent, about 5 minutes. Add the mushrooms, spinach, and pheasant pieces. Cook until the mushrooms have softened, then pour in 1/2 cup of white wine, cover, and cook 5 minutes. Stir in the cream and pesto, and remove from the heat. Place the fettuccini in a serving bowl, pour the pheasant sauce over top, and sprinkle with Parmesan cheese to serve.

Nutrition Facts (per serving)

1394 Calories
48g Fat
97g Carbs
115g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1394
% Daily Value *
Total Fat 48g 62%
Saturated Fat 17g 86%
Cholesterol 266mg 89%
Sodium 477mg 21%
Total Carbohydrate 97g 35%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 115g
Vitamin C 34mg 171%
Calcium 373mg 29%
Iron 9mg 48%
Potassium 1716mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.