Pheasant recipes can be absolutely delicious. Period. It’s just some tender, good tasting meat.

But maybe your getting tired of that classic way you always cook it.

Maybe you’re thinking of branching out, trying something new.

Your wife and kids won’t eat it, so you need something that looks like chicken.

You’re in luck my friend, this creamy parmesan pheasant recipe started as my favorite way Grandma cooked chicken. Delicious, and easily passable as its domesticated cousin , you, your wife, and your kids will love it.

Ingredients For This Pheasant Recipe

• 4 pheasant breasts (Need pheasant breasts?)
• 2 heaping tbsp flour
• 3 tbsp grated parmesan cheese
• 1/4 cup whole milk
• 1 tsp salt
• 1 tsp pepper

The Sauce

• 1 tbsp olive oil
• 2 tsp butter
• 8 oz bacon (cut into inch pieces)
• 1/3 small onion (chopped)
• 2 cloves garlic (minced)
• 1½ cups half and half
• 1/2 cup grated parmesan cheese
• 1/2 tsp cornstarch (mixed with 2 tsp water)

Instructions For This Pheasant Recipe

• Begin by dipping pheasant breasts in whole milk and rolling in the breading mixture of grated parmesan cheese, flour, salt, and pepper.
• Heat pan to medium-high and lay breasts on.
• Cook 5 minutes each side (making sure sides are equally browned) and place breasts aside.
• Crisp bacon in pan and set aside.
• Sauté onions and garlic in bacon grease until onion is transparent (about 1-2 minutes).
• Empty bacon grease, reduce heat, add half and half, olive oil, and butter.
• Stir in grated parmesan cheese.
• Let sauce thicken and season to taste with salt and pepper.
• Add crisped bacon to sauce and pour over cooked pheasant breasts.
• Enjoy!

Grandma Does It Again

Seriously, this is a standout among pheasant recipes. Thank you Grandma!

The sauce pairs perfectly with the breaded pheasant and this recipe is sure to be a favorite in any family. Not too hard, doesn’t take long, and comes out great. So what are you waiting for? Try it out and let me know how it goes in the comments below!

And if you want more recipes, be sure to check out the recipe page at Hunter’s Gear Guide!