Pan-Seared Pheasant – A Fall Flavor Everyone Will Love

As the leaves begin to turn and the air carries a crisp chill, fall’s bounty arrives. And what better way to celebrate the season than with a dish that captures its essence? This pan-seared pheasant with roasted grapes and rosemary sauce is an explosion of autumnal flavors, sure to warm your soul and tantalize your tastebuds.

This dish is a delightful combination of textures and flavors. The pan-searing creates a crispy skin on the pheasant, while the roasted grapes add a burst of sweetness and the rosemary sauce provides a savory depth.


      • 2 wild pheasants
      • Olive oil
      • Salt and pepper
      • 1 cup red grapes
      • 1 sprig rosemary
      • 1/2 cup chicken broth
      • 1 tablespoon red wine vinegar
      • 1 tablespoon butter 


    1. Preheat oven to 400°F (200°C).
    2. Season the pheasants with salt and pepper.
    3. Heat olive oil in a skillet over medium-high heat.
    4. Sear the pheasants for 3-4 minutes per side, or until golden brown.
    5. Transfer the pheasants to a baking dish and roast for 15-20 minutes, or until cooked through.
    6. Meanwhile, toss the grapes with olive oil and rosemary.
    7. Roast the grapes in the oven for 10 minutes, or until softened.
    8. To make the sauce, deglaze the pan with chicken broth and red wine vinegar.
    9. Whisk in butter until melted.
    10. Serve the pheasant with roasted grapes and rosemary sauce.

    Pan-Seared Pheasant

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