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Recipe: Swiss Mushroom Pheasant


Robyn Savoie describes herself as a “GSP pointer lover” and “cookaholic.” After a successful day afield, Savoie says this entrée is easy to prepare but “looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.”

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4



1 lb. boneless, skinless pheasant breast halves

1 large egg

1 cup crushed butter-flavored crackers (about 25)

3/4 Tsp. salt

1/2 lb. fresh mushrooms, sliced

2 Tbsp. butter, divided

4 thin slices deli ham

4 thin slices Swiss cheese


  • Flatten pheasant to ¼” thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip pheasant in egg, then roll in crumbs; set aside.
  • In a large ovenproof skillet, sauté mushrooms in 1 Tbs. butter until golden and tender; remove and set aside. In the same skillet, cook pheasant over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
  • Top each pheasant breast half with a ham slice, mushrooms and a cheese slice.  Remove skillet from heat, cover and rest for 1-2 minutes or until cheese is melted. Serve with parsley potatoes and broccoli with mustard sauce.

While pheasants work great, chicken breast and pork chops can also be substituted.

-Recipe and photo by Robyn Savoie.

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Anthony’s Antics Afield is written by Anthony Hauck, Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.

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2 Responses to “Recipe: Swiss Mushroom Pheasant”

  1. erzola says:

    If you don’t have a plan for how to cook your pheasant I always go with the STIR FRY……everybody likes it. Look up a chicken stir fry recipe and substitute pheasant for chicken. I do it for pheasant, grouse, very good.

  2. Tried this recipe last night. It was good, felt it needed a sauce of some sort. Will try it again with a mushroomm sauce.


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