The World’s Best Pheasant Recipe: Spicy Pheasant Breast and Thigh Pasta

Place 4 Pheasant breasts in the following marinade for 2 hours

  • 1 cup olive oil
  • 1/2 c. dry white wine
  • Juice of 1 lemon
  • 4 cloves garlic peeled and smashed
  • 4 sprigs of thyme
  • 2 tbsp Cajun spice mix

For the pasta:

  • 1 c.   ea julienned red and green bell peppers
  • ½ c.  julienned red onion
  • 1 c.  Sliced baby portobello mushrooms
  • ¼ c. Finely chopped scallions
  • 6 c.  Cooked penne pasta
  • ½ c. Grated parmesan cheese
  • 1 ½ c heavy cream
  • ¼ c.  White wine


  • Grill breasts on the highest setting and cook to 140 f internal temperature  and set aside, slice the breast thinly once cooled.
  • Pre heat a sauté pan on high heat and sauté the veg in olive oil with a ¼ tsp of cajun seasoning.
  • Once the vegetables are sautéed add the wine to the pan and continue to cook until it evaporates
  • Next add the cream and turn the heat down to a simmer and add the pasta
  • Once the sauce starts to thicken slightly add the pheasant and continue to simmer
  • Once desired thickness has been achieved, taste the sauce and add more seasoning if needed and remove from the heat
  • Add the cheese to the pasta and stir. Plate the pasta and sprinkle with chopped scallion