Pheasant hunts have such a special place in my heart. I’ve really only been on one big pheasant hunt, but it was a blast. I love how regal and different each bird is, and don’t even get me started on how much I freaking love their feathers. They were the star of the show in my wedding decor, and a lot of decor in my house. Decorations aside, pheasant meat is great when it’s cooked well. A big problem with wild birds in general is the meat drying out while cooking.

I find one of the main issues is that people just over cook it. Get a good meat thermometer and don’t cook it too hot, and that will eliminate half of your problems. This recipe is an easy covered oven recipe that helps lock in the moisture in the meat. Cooking times can vary depending on your altitude, darkness of pan, and pan material. Just make sure it’s cooked to 165 which is the safe internal temperature for poultry.

Ingredients

• 1/2 block of cream cheese 4 oz
• Tsp herbs de provence
• Tsp garlic powder
• 2 pinches pepper

Directions

Bake at 375 20 minutes. Uncover for 10 minutes.