• Pheasant “Phoenix on Horseback”


Pheasant “Phoenix on Horseback”


  • 2 pheasant breasts
  • Salt
  • 8 oz can sliced water chestnuts, drained
  • 1/2 pound bacon, sliced
  • 1/2 cup apricot jam
  • 1/2 cup brown mustard


Season the pheasant well with salt, slice in finger-sized pieces.

Place a few slices of water chestnut on top of each piece of pheasant. Wrap in bacon. Secure with a toothpick if needed, but I like to place the seam on the bottom too.

Cook on a wire rack fitted into a small pan at 375 degrees for about 18 minutes until bacon is crispy.

Combine apricot and mustard in a small bowl. Glaze the pheasant bacon bites as they come out of the oven while they’re still hot. Serve with remaining sauce.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes

Main Ingredients


Back to Recipes Page