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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

1394.4 calories; protein 115.1g 230% DV; carbohydrates 96.8g 31% DV; fat 48.2g 74% DV; cholesterol 266.3mg 89% DV; sodium 477.3mg 19% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2011
This was really yummy and a great way to use the pheasant from the freezer! We threw in some red bell peppers and thought that was a nice addition. Read More
(10)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/09/2011
This was really yummy and a great way to use the pheasant from the freezer! We threw in some red bell peppers and thought that was a nice addition. Read More
(10)
Rating: 5 stars
11/22/2010
this is a great dish to make for friends and family. You may want to add a dash of salt an pepper to the chicken and just a dash of salt in the sauce for taste. If your having a dinner party this goes great with the Crostini with mozzarella and tomato Read More
(9)
Rating: 4 stars
06/27/2011
very yummy. used light cream and more pesto. also added some chicken brother to the mushrooms and veggie. Read More
(8)
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Rating: 5 stars
03/14/2011
We all love this!! I used chicken and we fought over the leftovers:) Read More
(7)
Rating: 4 stars
11/22/2016
Not a big fan of pheasant but everything works so well together I will definitely make it again with chicken Read More
Rating: 5 stars
05/16/2020
Great recipe - great way to use some pheasant from the freezer with fresh ingredients. Read More
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