Tender, crispy pheasant breasts topped with rich marinara, melted mozzarella, and Parmesan cheese. A delicious way to enjoy your upland harvest!
40 minutes
Total time
4 servings
Yield
Easy
Difficulty
Ingredients
4 pheasant breast portions (1 to 1½ lbs)
1 cup Italian breadcrumbs
½ cup grated Parmesan cheese
½ cup flour
2 eggs
2 tbsp milk
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
3 tbsp olive oil
1½ cups marinara sauce
1½ cups shredded mozzarella
Fresh basil or parsley
8 oz pasta (optional)
Directions
Prep: Pound pheasant to ½-inch thickness. Season with salt, pepper, and garlic powder.
Bread: Dredge in flour, dip in beaten eggs mixed with milk, and coat in breadcrumbs combined with Parmesan and Italian seasoning.
Pan-fry: Heat olive oil over medium heat. Cook pheasant for 2–3 minutes per side until golden.
Top: Place in a greased baking dish. Spoon marinara over each piece and sprinkle with mozzarella.
Bake: Bake at 375°F for approximately 8–12 minutes, until cheese melts and the pheasant reaches 165°F internally.
Serve: Garnish with fresh basil and Parmesan. Serve over pasta with extra marinara.
Field-to-Table Tip
Pheasant is lean, so avoid overcooking. Check harvested birds for shot fragments, and use a meat thermometer for perfectly cooked results.
