Emeril's Favorite Roast Pheasant

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I made this as written as my first time roasting a pheasant and it came out wonderfully! I used a wild pheasant and only needed to cook for about 45 total at 500 degrees. I changed nothing about the recipe except as one other user noted I used marsala wine instead of madeira as thats just what I had on hand. Great recipe and a lot easier than I thought it would be!

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Over the years, we have tried a lot of ways to prepare pheasant. This is the most flavorful, tender pheasant we have ever eaten. This is our new way to cook pheasant!

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This was AMAZING! This is by far the best pheasant recipe I've ever made. I was a little afraid... but I accomplished it!

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This was the best Pheasant recipe I have ever had. Used wild Pheasant and it was terrific. The Wild Mushroom Bread Pudding was off the chart good. Used 1 Pheasant and then cut the rest of recipe in half.

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I knew I would be pleased to find a food network recipe for pheasant. I like the sound of this recipe, I cook my pheasant almost the same way. I increase the cooking time and I lower the oven temp. I stuff each bird with a mushroom bread stuffing and place bacon across the breast while roasting. I baste with white wine and chicken stock frequently.I have also made creamed pheasant in a crock pot to spoon over bisquits. My husband is a hunter so I have access to plenty of wild game.I also have alot of experience cokking it in many differant ways.

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Made this pheasant for an intimate Christmas dinner for 4 and was great! Breast meat was cooked well and was not dry or gamey. Instead of the stuffing I prepared a simple wild rice. This is the third time I have cooked pheasant and is by far the most successful dinner yet.

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My neices & I made this dish for my nephew who hunts pheasant. We had never had pheasant and were very reluctant to try it. My nephew said it was the best he has ever had and will be sharing it with his family. They hunt annually. The sauce and the bread pudding make this dish!!

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I did not cook this recipe but was a guest at a friend's home who made this. It was excellent! The pheasant was pink in some spots but it did not detract from the flavor or enjoyment of the meal. I would, however, take Debra's advice (see below. I'm sure her clay pot method and cooking time yields better results.
The bread pudding was amazing and definitely a crowd pleaser!

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I followed this recipe to a T and was not happy with the roasting results. I had 2 very fresh pheasant and 1 store bought, I followed the recipe and cooked a bit longer-the pheasant did not cook all the way through and raw in some parts. Disappointing to say the least. The next day I decided to cook 1 pheasant similiar to how I would cook a roast and it was much better. I cooked it in a clay pot covered for about 1 1/2 hours and it looked great.

Did love the wild mushroom pudding that went with this recipe, it was a crowd pleaser. Unfortunately, I was very upset that the pheasant did not cook properly-they were supposed to be the star of the dinner

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Absolutely fantastic. We used 3 wild pheasants and followed the recipe. Only thing we changed out with the pheasant recipe was switching from regular bacon to turkey bacon (we don't eat pork. The recipe was still fantastic. It was my first time to make pheasant. But my dad, who is an avid hunter, also thought this recipe was fantastic.

We all thought that Emeril's Bread Pudding recipe was one of the best stuffing-type recipes in history. There's only 1 other one we've tried that tops it. Each ingredient brought awesome flavor to the dish. The only deviation we did was in the prep time. Where you have to soak the bread cube dish for 2 hours before baking, we did not do this. I was short on time and didn't soak at all. It had no affect on the recipe. The liquid was absorbed in the baking, plus there was no change in the baking time. Just a wonderful dish. HIGHLY RECOMMEND IT!!!