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Marinated Pheasant with Pecan Pesto Vinaigrette


  • 2 pheasants quartered
  • Marinade
  • 1/2 cup olive oil
  • 1 cup chicken broth
  • 2 lemons juice only
  • 1/2 cup onion sliced
  • 4 garlic cloves minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Italian seasoning

Pecan Pesto Vinaigrette

  • 1/2 cup pecan pieces roasted in a 325 degree oven until slightly browned
  • 2 garlic cloves chopped
  • 1 cup fresh basil leaves
  • 1 lemon juice only
  • 1/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • salt and pepper


  • Combine marinade ingredients. Place pheasant pieces in a ceramic, plastic or glass dish and pour marinade over. Cover and refrigerate, turning occasionally. Marinate for 6 – 12 hours. To cook, remove leg/thigh sections and place in a well-oiled baking dish. Pour marinade over. Cover with foil and bake in a 375 degree oven for 1 hour. Add breast pieces, cover and bake for 20 minutes more or until pheasant breast pieces are just cooked. To serve, arrange pheasant pieces on plates and drizzle vinaigrette over.
  • In a food processor or blender, process pecan pieces, garlic, basil, lemon and a few tablespoons of the olive oil until it forms a paste. Add parmesan cheese and vinegar. Pulse to blend. While motor is running, add remaining oil in a thin stream until emulsified. Season with salt and pepper.