Parmesan-Crusted Pheasant with Leeks and Apples

Cooking game birds, including pheasants, is a little different from cooking other meats. Remember when cooking pheasant is that it doesn’t have nearly the same amount of fat as other meats, so make sure the birds do not dry out.

Parmesan-Crusted Pheasant with Leeks and Apples


  • 2 T olive oil
  • 2 small leeks thinly sliced
  • 2 ½ C chopped peeled granny smith apples
  • 1 tsp. granulated sugar
  • ¼ C fresh grated parmesan
  • 2 T flour
  • Salt and pepper to taste
  • 1 lb. boneless/skinless pheasant breasts
  • 1 tsp. butter
  • ¾ C apple juice
  • 1 16 oz can chicken broth
  • 1/3 C whipping cream
  • 1/8 tsp. rosemary
  • 4 C cooked wild rice


  • Heat oil in large skillet. Cook leek for 2 minutes, then add apples and
  • sugar. Sauté 12 minutes or until browned. Remove and set aside. Combine
  • cheese, flour, salt and pepper in a shallow dish. Dredge pheasant in
  • cheese mixture. Heat butter in pan. Add pheasant and sauté 4 minutes
  • per side, or until done. Remove pheasant and keep warm. Add juice and
  • broth to pan scraping brown bits. Bring to a boil, reduce to 1 ½ cups
  • (about 7 minutes). Add cream and reduce heat, cook 5 minutes. Stir in
  • apple mixture and rosemary. Spoon rice on plates, top with pheasant and
  • sauce.

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