Pheasant with pancetta and prunes. Tasty and original, sweet and sour, succulent pheasant recipe.

Garlic and thyme add aromatic depth to this wild game soup, along with the classic base of onions, carrots, and celery.

Smoked pheasant is delicious game meat that makes for an adventurous alternative to barbecue chicken. Prepared with a wet brine and dry rub.

Pheasant tacos are an easy recipe to make with leftover pheasant. Serve with your favorite toppings and you have a delicious meal.

This Smoked Pheasant has a mildly smoky flavor and it stays so juicy and tender! Lots of serving suggestions included.

Pheasant meatloaf is juicy, flavoursome and gutsy, and wild game is the best choice of meat both for your health and for the environment.

Braised pheasant with chestnuts, tender and flavourful, it is also the ultimate sustainable food and free range meat.

Pan-roasted Pheasant breast with a dijon, leek and white wine sauce and served with honey roasted carrots.

Based off the classic French Dish, this recipe is made with pheasant, apples and mushrooms in a delicious mix of savory and sweet.

Tender pheasant breast infused with coconut curry that is bursting with flavor; you get spicy, savory and sweet all in one bite!

Spatchcocked and grilled Pheasant with a citrus-garlic mojo sauce served on a bed of greens with avocado, roasted Sweet potatoes and mango.

Pheasant chanterelle pot pie: A buttery flaky pie crust filled with savory pheasant, chanterelle mushrooms, potatoes, onions, lima beans.

Pheasant Stew with Parsley Dumplings

If you have a hankering for a traditional British fare this pie is your answer. Don't like rabbit or pheasant use chicken instead!

Maple glazed smoked pheasant. You know you want it.

Grouse salad with barley and cherry tomatoes. No grouse in the house? Use chicken thighs. Either way, it's a light summertime dinner.

Adding a smokey flavor to the breast meat of pheasant provides an elegance to the palate.

Pheasant Souvaroff in madeira sauce with fois gras and truffles –– it's from Craig Claiborne's dream menu (fork-list).

A classic Hunan Chinese dish, Dong/an Chicken, made instead with wild pheasant - pheasants are originally from China, after all.

Wild blewit mushrooms and pheasant breast cooked with brandy, shallots and cream - a wild food riff off a French classic.

Delicious and simply prepared venison. Pheasant from the oven.

A rare soup indeed: Italian cicerchia beans in broth with pheasant confit and borage leaves.

Slow barbecued pheasant legs with a traditional Kansas City BBQ sauce. Who says wild game is just for winter?