Ingredients2 h 30 m servings 582
- Stir the kosher salt into the water until dissolved. Soak the pheasant breasts in the brine for 1 hour at room temperature.
- Preheat an oven to 350 degrees F (175 degrees C). Place the herb seasoned stuffing mix crumbs into a shallow bowl; set aside. Whisk the butter, mayonnaise, sour cream, chives, and Dijon mustard together in a bowl until evenly mixed.
- Remove the pheasant breasts from the brine. Rinse in the sink, and pat dry with paper towels. Season the breasts to taste with salt and pepper if desired. Roll the breasts in the mayonnaise mixture, then press into the stuffing mix crumbs until covered on all sides. Gently shake excess crumbs from the breasts, and place into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the pheasant breasts are no longer pink in the center, about 1 hour. Turn the oven off, remove the foil, and allow the breasts to cook 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Per Serving: 582 calories; 19.7 59 38.7 88 8892 Full nutrition
ReviewsRead all reviews 16
This was awesome!!!! It should be on top of the popularity list and ratings, it was moist and really delicious. My husband loved it also (being a South Dakota boy, he really knows his pheasant)
My husband does alot of hunting and he thinks this is the best recipe I've ever made for Pheasant breast. Me too!!!!
I followed the recipe except I used panko bread crumbs and poultry spice rather than the stuffing mix. It was delicious!
The was excellent. I served it to guests who had never eaten pheasant and they loved it. The pheasant breasts came from a good friend who keeps us supplied so we will definitely be using this ...
Yummy and easy. I cooked for 10 min less than suggested and probably could have reduced cooking time even further to help reduce dryness
I added 1 teaspoon of fresh diced rosemary. I have also added basil which goes well with the creamy sauce and even some tarragon.
This recipe was a huge hit. My husband is already requesting I try this with other fowl.
Made this awhile back and would do again with some changes. 1st I'd debone the pheasant as much as possible. 2nd I wouldn't bake as long because the meat seemed dry in some areas. We didn't have...