Classic Pheasant Marsala


  • 2 pheasant breasts
  • 1 cup flour
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt

For sauce

  • 1 pound sliced fresh mushrooms
  • ½ cup Marsala cooking wine
  • 1 tablespoon finely chopped fresh rosemary
  • ½ cup chicken stock
  • Salt and pepper


  • Pound pheasant breasts under a layer of plastic wrap using a meat tenderizer mallet or hammer.
  • Salt pheasant and set aside.
  • Heat butter and olive oil in large pan over medium heat until butter bubbles. Add garlic and reduce heat.
  • Place flour on a plate or in a bowl. Dredge pheasant in flour until breasts are covered.
  • Add pheasant cutlets and fry on medium heat 2-3 minutes. Turn over and cook another 1-2 minutes.
  • Remove pheasant from pan.
  • On high heat, add mushrooms and sauté for 3-4 minutes. Add Marsala, rosemary and chicken stock. Boil until sauce thickens, for 2-4 minutes. Add salt and pepper to taste.
  • Return pheasant to pan, coat both sides with sauce and serve.
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