Description
A hearty and rustic pasta dish featuring tender pheasant simmered in a rich tomato sauce with cinnamon, oregano, and Mediterranean spices. Inspired by traditional Greek flavors, this comforting meal pairs shredded pheasant with pasta for a family-style dinner that feels both rustic and gourmet. Includes stovetop, Crock Pot, and Instant Pot variations.
Ingredients
- 1 whole pheasant (2 ½ – 3 lbs), cut into pieces, or 4 pheasant breasts
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar (optional)
- Salt and black pepper, to taste
- 1 pound pasta (bucatini, penne, or hilopites)
- Fresh parsley, for garnish
- Grated kefalotyri or Parmesan cheese, for serving
- Optional add-ins: mushrooms, olives, or bell peppers
Instructions
- Season pheasant pieces with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high and brown pheasant on all sides. Remove and set aside.
- Sauté onion until golden. Add garlic, tomato paste, crushed tomatoes, broth, cinnamon, oregano, bay leaf, and sugar. Stir well.
- Return pheasant to the pot. Cover and simmer on low for 1.5–2 hours, until meat is tender.
- Cook pasta in a separate pot until al dente. Drain and set aside.
- Remove pheasant from sauce, shred meat, and discard bones. Return shredded meat to the sauce.
- Toss with pasta or spoon sauce over pasta. Garnish with parsley and cheese before serving.
Crock Pot Method: Brown pheasant, then transfer with other ingredients to Crock Pot. Cook 6–7 hrs on low or 3–4 hrs on high. Instant Pot Method: Sauté pheasant and onions in the pot, add remaining ingredients, and cook on high pressure for 30 minutes. Natural release for 10 minutes.
Notes
- Browning pheasant before simmering builds deeper flavor.
- Don’t overcook breasts — simmer 45–60 mins max for tenderness.
- Mushrooms add rich umami when sautéed with onions.
- For Greek flair, use hilopites pasta and kefalotyri cheese.
- Sauce can be made ahead — flavors deepen overnight.
- Freeze sauce (without pasta) up to 2 months; cook pasta fresh when serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Pasta, Wild Game Recipes, Greek-Inspired Dishes
- Method: Stovetop, Crock Pot, Instant Pot
- Cuisine: Greek, Mediterranean, American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 7g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Pheasant Pasta, Greek Pheasant Recipe, Crock Pot Pheasant, Instant Pot Pheasant, Wild Game Pasta, Mediterranean Pasta