Wild Table with Savage Arms: Elderberry & Mushroom Pheasant

The perfect combination of sweet and savory, this dish is sure to delight!

posted on September 15, 2023

Wild pheasant isn't just tasty; it's gourmet! You can make the most of your wild harvest with a dish worthy of a landmark restaurant, right in your home ... if you know how. The good folks at Savage Arms know how, and today they're offering this terrific recipe that's especially for those who like to forage as much as they like to hunt. With this dish, the rich, savory profile flavor of pheasant breast pairs beautifully with the sweet-tartness of elderberry and the earthiness of wild-foraged mushrooms. Sound good? In this episode of Wild Table with Savage Arms, you'll get step-by-step instructions for creating a meal you and your guests will crave again and again!


  • Pat the pheasant breasts dry before salting and cooking, this ensures crispy skin.
  • Pheasant should cooked through - but not overcooked, or it will be dry.
  • Pairs well with roasted fingerling potatoes.
  • Consult an expert before consuming wild mushrooms. Only consume wild mushrooms when you are 100% sure of your identification.
  • Never wash or soak mushrooms. Clean them with a toothbrush or scrape them with a knife.


  • 2 pheasant breasts - skin on
  • Kosher salt
  • 1 tbsp duck fat
  • 1 cup wild wood ear mushrooms 
  • 1 large shallot, diced
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • 2 tbsp chives, chopped
  • 1/2 cup elderberry (or autumn olive berry)
  • 1/2 cup pheasant stock or dry white wine
  • 1 tbsp butter
  • Salt & pepper


  1. Pat dry and salt the breasts 1-3 hours before cooking
  2. Chop mushrooms and herbs
  3. Brown breasts in hot duck fat, skin side down, then turn, baste with fat while cooking
  4. Remove to a serving plate and cover loosely with foil
  5. Brown shallots and mushrooms, in fat left in the pan, remove to a bowl just before fully cooked
  6. Add butter and elderberries, add a little water as needed
  7. Add the chopped herbs and 1/2 of the chives, season with salt and pepper then add stock/wine and reduce by 1/3
  8. Add mushrooms and shallots to combine
  9. Serve over seared pheasant breast, garnish with remaining chives


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