Pheasant Parm Recipe

Wild Game Cook • November 10, 2023
Pheasant Parm Over Pasta
Pheasant Parm Over Pasta

This recipe elevates your pheasant breasts to another level. I’m not Italian, and I decided to not use parmesan cheese, but this is my take on it, and it’s a household favorite! It’s simple to make, needs few ingredients, and makes you feel like you’re in a restaurant. You can serve it by itself, over pasta, or as a sandwich! A great date night meal with the one who lets you go hunting constantly!

Pheasant Parm:

Serves: 4-5
Prep Time: 15 minutes
Cook Time: 20 minutes

  • 4 pheasant breasts (boneless skinless)
  • 1 ½ cup of traditional marinara sauce
  • Mozzarella cheese (fresh or shredded, provolone works too)
  • 1-2 cups breadcrumbs (Italian seasoned or panko works as well)
  • ½ cup flour
  • 2 eggs
  • Angel hair pasta (any pasta will work)
  • Kosher Salt
  • Black pepper
  • Fresh Italian parsley (or basil)
  • Olive oil for cooking

Preheat your oven to 450 degrees. Once preheated, switch to broil. If you are going to serve over pasta, start your pot of water for the pasta, making sure to add salt to the water. Cook pasta according to the box.

Start prepping by pounding the pheasant breasts with a meat mallet to about ¼ inch thick. Then hit them with salt and pepper on both sides. Create 3 dredging stations with station 1 being the flour, station 2 being the whisked eggs, and station 3 being the breadcrumbs. Place the seasoned pheasant breasts into the flour, making sure it is lightly coated, then move onto the egg wash, and then finally into the breadcrumbs.

Once your pheasant is breaded, allow them to rest for about 10-20 mins so that the breading sticks better. While your meat is resting, chop up some fresh parsley and slice your fresh mozzarella very thin.

Preheat a skillet on med-high heat and then add in about ½ cup of olive oil. Once your oil starts to smoke (lightly), place your pheasant into the skillet, add 2 if you have enough space. You want to fry until golden brown--this takes about 2 mins on the first side. Then flip over and fry on the other side. It should take no more than 2 minutes on the second side. If you are concerned about internal meat temperature, you can cook until 165 degrees. Once golden brown on both sides, remove and place on a wire rack so it can cool and stay crisp. Fry your remaining pheasant the same way.

Now you are ready to assemble. Start by placing your breasts into a 9x13 baking dish, or two 9x9 dishes. Then top with just a little bit of marinara, about ¼ cup on each (add more sauce as you’d like). Then add your cheese on top of the sauce, and finally, top with a little chopped parsley.

Place your pheasant in the oven (on broil) and keep the oven door slightly open so that you can keep a keen eye on it, and it also helps heat to release so that your pheasant doesn’t overcook. This is when you can add your pasta to the pot of water. Angel hair typically takes about 4-5 minutes.

Once your cheese is melted to your liking (6-8 minutes), remove from the oven and set it on the counter. Add just a pinch of salt and pepper to the top of the cheese. After it has rested for a couple of minutes, assemble your plate by starting with the pasta and then add your pheasant parm over the top. That’s it. Slice and enjoy!

Pheasant Parm Fresh Outta the Oven
Pheasant Parm Fresh Outta the Oven

--Wild Game Cook