Hunts / Upland Birds / Pheasant

Pheasant Hunting

The king of upland game birds

Fall season typically Oct-Jan
12 or 20 gauge recommended
Dog work essential

Field Dressing

Pheasants should be field dressed soon after harvest, especially in warm weather. Remove the entrails by making a small incision below the breast and pulling out the viscera.

Steps

  1. Make small cut below breast bone
  2. Remove entrails with fingers
  3. Save heart and liver if desired
  4. Wipe cavity with paper towel
  5. Keep bird cool in game bag

Aging & Storage

Many hunters age pheasants for 2-5 days in the refrigerator to tenderize the meat and develop flavor. Birds can be aged whole with feathers on or plucked.

  • Refrigerator Aging: 2-5 days at 34-40°F
  • Fresh: Process within 24 hours if not aging
  • Freezer Storage: Up to 9 months vacuum sealed

Plucking vs Skinning

Plucking keeps the skin on for roasting and adds flavor and moisture. Skinning is faster but the meat dries out more easily during cooking.

When to Pluck

  • Roasting whole birds
  • Grilling with crispy skin
  • Maximum flavor and moisture

When to Skin

  • Quick processing in the field
  • Breasting out birds
  • Heavily shot birds

Cooking Methods

Pheasant is lean white meat similar to chicken but with richer flavor. Avoid overcooking as the meat dries out quickly.

  • Roasting: Whole bird at 350°F to 165°F internal
  • Braising: Low and slow with liquid for tender meat
  • Grilling: Breast portions, brine first
  • Pan Searing: Quick cook breast portions medium

Ready to Hunt Pheasants?

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