Throw down some #wildflavor with PA Spatchcocked Pheasant!

Remove the coat from the pheasant and dry it off.

Spatchcock the pheasant by cutting down either side of the backbone and pulling it away, then cut on the inside of the breastbone to lay the bird flat.

Season both sides of the pheasant with a liberal shake of party file seasoning and all seasoning.

Melt butter in a pan and add chopped onion.

Stir in augmented breakfast sausage and let it toast before adding broth.

Add a mix of chicken, venison, rabbit, and turkey broth to the pan.

Brown the front of the spatchcocked pheasant in the pan, then flip it over.

Transfer the pheasant to a preheated oven at 375°F with a fan on.

Prepare a honey and Canadian carnivore seasoning mixture to drizzle over the pheasant and Brussels sprouts.

Serve the pheasant with rice and Brussels sprouts, drizzled with the orange honey butter sauce.

Equipment Needed

Spice Level:

Allergens