Pheasant Breasts with Dungeness Crab

Many don’t think of pairing a fish with pheasant – but adding Dungeness crab to your pheasant breasts just took your typical wild bird dish from “rustic” to “restaurant-worthy.” Use the other parts of the pheasant to create a pheasant stock – which makes a great base for soups.


Pheasant Breasts with Dungeness Crab


  • 4 to 6 pheasant breast fillets skin on or off
  • Hi Mountain Seasonings Poultry Rub
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 2 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves minced
  • 1/4 cup fresh basil leaves chopped
  • 1 cup cherry tomatoes halved
  • freshly grated Parmesan cheese
  • 1 1/2 cups Dungeness crab


  • Season pheasant liberally with Hi Mountain Poultry Rub. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add pheasant and brown evenly on one side. Flip pheasant over and cook for 1 to 2 minutes.
  • Add remaining 2 tablespoons butter, lemon juice, garlic and basil. Cook until pheasant is just done. Add tomatoes and top with Parmesan. Place equal portions on plates and top with crab.