Pheasant Coq au Vin
Pheasant Recipe
1Setup & Prepare
About This Recipe
Experience pheasant at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.
French classic adapted for American upland birds
Burgundian Heritage This legendary French dish adapts beautifully to pheasant, using wine's acidity and tannins to tenderize the meat while creating complex, layered flavors.
Ingredients (Serves 6-8)
- 2 whole pheasants, cut into pieces
- 6 strips thick bacon, chopped
- 1 lb pearl onions, peeled
- 1 lb button mushrooms, quartered
- 4 cloves garlic, smashed
- 3 tbsp flour
- 1 bottle red Burgundy wine
- 2 cups chicken stock
- 2 bay leaves, thyme sprigs
- 2 tbsp butter
Classic French Method
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Bacon Foundation: Cook the bacon until perfectly crispy, then set it aside. That rendered fat is gold - use it for browning the pheasant.
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Pheasant Browning: Season the pheasant pieces generously and brown them in the bacon fat until deeply golden on all sides.
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Braising: Add wine, stock, and aromatics. Return pheasant to pot, cover and braise at 325°F for 1.5-2 hours until tender.
-
Vegetable Addition: Brown the pearl onions and mushrooms until caramelized. Add to the braise during the last 30 minutes.
2Ingredients
Shopping List
3Cooking Instructions
-
Bacon Foundation: Cook the bacon until perfectly crispy, then set it aside. That rendered fat is gold - use it for browning the pheasant.
-
Pheasant Browning: Season the pheasant pieces generously and brown them in the bacon fat until deeply golden on all sides.
-
Braising: Add wine, stock, and aromatics. Return pheasant to pot, cover and braise at 325°F for 1.5-2 hours until tender.
-
Vegetable Addition: Brown the pearl onions and mushrooms until caramelized. Add to the braise during the last 30 minutes.
FDA Food Safety Guidelines
⚠️ Important: All wild pheasant preparations must reach an internal temperature of 165°F (74°C) to ensure safety.
- Always use an instant-read meat thermometer to verify doneness.
- Wash hands, utensils, and surfaces after handling raw wild game.
- Thaw frozen game in the refrigerator — never at room temperature.
- Refrigerate leftovers within 2 hours of cooking.
Nutritional Information
Per serving: 305 calories, 36g protein, 13g fat, 8g carbohydrates.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 305 calories, 36g protein, 13g fat, 8g carbohydrates.
