How to Cook Pheasant in a Pressure Cooker
  • pheasant
  • eggs
  • flour
  • salt & pepper from the mill
  • Hungarian Paprika
  • about a cup of chicken broth
  • 2 or 3 T of butter
  • vegetable oil
  1. Beat a few eggs with a little water
  2. Mix the flour, salt, pepper and paprika in another bowl
  3. Dip the pheasant in the egg
  4. Dredge it in the flour mixture
  5. Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
  6. Brown the pheasant in the oil
  7. Add the chicken stock
  8. Cover and bring up to full pressure for 25 minutes
  9. Let the pressure release naturally
  10. Remove the pheasant
  11. Add the butter to the pan and whisk in while on the brown setting to make a rich sauce
Recipe by The Rocky Mountain Woman at