If you’re looking for a delicious pheasant recipe that feels a little fancy but is still easy to make, this Pheasant Cordon Bleu is a great one to try. Recently discovered by Kokanee Quinn via Wild Game Cusine, this recipe is a fun wild game twist on the classic cordon bleu that many people already love.
Pheasant is naturally lean and mild, which makes it perfect for pairing with savory layers like Canadian bacon, prosciutto, and melty Swiss cheese. Add a crispy breadcrumb coating and you’ve got a simple pheasant dinner recipe that works just as well for a weeknight meal as it does for serving guests.
Whether you cook it in the oven or on a Traeger pellet grill, this recipe turns pheasant into a rich, flavorful dish that hunters and wild game lovers will keep coming back to.
Ingredients for Pheasant Cordon Bleu
- 4 boneless, skinless pheasant breasts
- 4 slices Canadian bacon or ham
- 4 slices prosciutto
- 4 slices Swiss cheese
- 4 slices tomato
- 4 tbsp unsalted butter
- ¾ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp granulated garlic powder
- 1 tsp dried basil
- 1 tsp red pepper flakes
- ½ tsp kosher salt
- Italian parsley for garnish
How to Make Pheasant Cordon Bleu in the Oven
Start by preheating your oven to 375°F.
In a bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, basil, red pepper flakes, and salt. In a separate bowl, melt the butter.
Season the pheasant breasts with salt and pepper. Dip each breast into the melted butter, then dredge it through the breadcrumb mixture until it is fully coated.
Place the breaded pheasant breasts on a baking sheet. Layer each one with Canadian bacon, prosciutto, and Swiss cheese.
Bake for 25–30 minutes, or until the pheasant is cooked through and the coating is golden brown.
Before serving, garnish with fresh tomato slices and Italian parsley for a little brightness and color.
Traeger Pheasant Recipe (Wood-Fired Method)
If you enjoy cooking wild game outdoors, this recipe works beautifully on a Traeger or pellet grill.
Preheat your Traeger to 375°F with the lid closed.
Prepare the breadcrumb mixture and melted butter just like the oven method. Season the pheasant breasts, dip them in butter, and coat them in the breadcrumb mixture.
Place the breaded pheasant breasts on a baking sheet and top them with Canadian bacon, prosciutto, and Swiss cheese.
Cook on the Traeger for 30–35 minutes, until the pheasant is cooked through and nicely golden. The light wood-fired flavor pairs incredibly well with pheasant and other wild game birds.
Tips for Cooking Pheasant Perfectly
Brine the pheasant first.
Because pheasant is lean, soaking the breasts in a saltwater brine or buttermilk for a few hours can help keep the meat juicy and tender.
Use a meat thermometer.
Wild game birds cook faster than domestic chicken, so checking the internal temperature helps prevent drying out the meat.
Customize the flavors.
You can add fresh herbs, a pinch of extra red pepper flakes, or swap Swiss cheese for Gruyère to give the recipe a slightly different flavor.
Stuff or layer the ingredients.
For simplicity, you can layer everything on top like this recipe shows, or butterfly the pheasant breasts and stuff them for a traditional cordon bleu presentation.
Photo by Wild Game Cuisine