Pheasant breast recipes that take forever to make and cost you a fortune in ingredients are annoying. I mean, you’ve got to get rid of that bird meat somehow but you don’t want to spend all week doing it!

Luckily for you, I stumbled into this gem while looking through some of my grandma’s pheasant breast recipes. Fiesta Ranch Pheasant.

Now it may sound a little strange, but trust me, the Mexican spin makes this bird go great on rice. So sit back, relax, and enjoy this baked pheasant and rice recipe… Okay wait, you can’t just sit back and relax… Alright, get after it, cook away, and enjoy this baked pheasant and rice recipe!

Ingredients For This Pheasant Breast Recipe

• 6 pheasant breasts (Need pheasant? Check out D’Artagnan for quality meats)
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 packet fiesta ranch mix (or regular ranch mix and 1 tsp taco seasoning)
• Cooked rice (for serving)

Instructions For This Pheasant Breast Recipe

• Mix cream of mushroom soup, sour cream, and fiesta ranch mix together in bowl.
• Place pheasant breasts into baking pan.
• Smother pheasant breast, top and bottom, with mixture from bowl.
• Cover pan with foil and bake for 45 minutes at 350°F (60 minutes if frozen).
• Prepare rice.
• Serve pheasant over rice and enjoy!

Concluding Thoughts

On my first try the pheasant breasts I used were still a little frozen, which meant they had to stay in the oven a little longer. 55-60 minutes was just about perfect. It went great on rice, the pheasant was tender and juicy, and there was plenty of flavor.

So, if you’re looking for delicious pheasant breast recipes, I’d highly recommend you try out Fiesta Ranch Pheasant! What are you waiting for? Give it a shot and let me know how it goes in the comments below!

Not your style? Check out our other pheasant recipes!