Recipe /

Idaho Pheasant Skillet with Potatoes

This skillet recipe keeps small birds and upland meat fast, sharp, and rooted in the state-specific produce that belongs on the same plate.

Recipe Details

  • Prep time: 15 minutes
  • Cook time: 18 minutes
  • Servings: 4
  • Difficulty: Easy

Ingredients

  • 1 to 1 1/2 pounds pheasant or whole birds
  • 2 tablespoons oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups sliced potatoes
  • 1 onion, sliced
  • 1 tablespoon butter

Instructions

  1. Season the pheasant and sear it quickly in a hot skillet.
  2. Remove the meat and cook the onion and potatoes in the same pan until charred at the edges.
  3. Swirl in butter and return the meat just long enough to warm through.
  4. Serve immediately.

Why It Works In Idaho

This recipe is tied to Idaho through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.