Pheasant Biscuits & Gravy: A Cast-Iron Field-to-Fork Recipe

There’s something about winter mornings after the hunt that calls for proper food. The fire’s going, the skillet’s already warm and there’s time to do things the right way.

This pheasant biscuits and gravy recipe is a Field Notes favourite - rich, hearty and built around cast iron. It’s a dish made for slow evenings, shared plates and the kind of comfort that only comes after time spent outdoors.

Ingredients

For the Pheasant Sausage

• 75% pheasant breast (approximately 4 pheasant breasts)
• 25% pork fat (Boston butt, pork shoulder or boneless pork ribs)

Seasoning

• ½ tsp fennel seeds
• ½ tsp cumin
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp cinnamon
• Salt and freshly cracked black pepper (start with ½ tsp of each, adjust to taste)

For the Gravy

• 1 lb pheasant sausage (recipe above)
• ¼ cup all-purpose flour
• 2½ cups whole milk (590 ml)
• ⅛ tsp crushed red pepper (optional)
• Salt and freshly cracked black pepper, to taste
• Ground nutmeg (optional, to taste)
  

Method

Step 1: Make the Pheasant Sausage

1. Cut the pheasant and pork fat into small cubes suitable for grinding.
2. Place the meat grinder blade in the freezer, along with the cubed meat, to chill thoroughly.
3. Combine the pheasant and pork and grind once through the grinder.
4. In a mixing bowl, add all seasoning ingredients and mix well.
5. Grind the mixture a second time for an even texture.
6. Form a small patty and cook it in a cast-iron skillet until fully cooked.
7. Taste and adjust seasoning if needed before proceeding.

Step 2: Cook the Sausage Gravy

1. Place the pheasant sausage into a cast-iron skillet over medium-high heat.
2. Break the sausage into crumbles using a wooden spoon or spatula and cook until fully browned with no pink remaining.
3. Do not drain the skillet - you want 1–2 tablespoons of fat remaining. If there’s excess, carefully remove some.
4. Sprinkle the flour evenly over the sausage and stir constantly for about 1 minute, until absorbed.
5. Slowly drizzle in the milk while stirring continuously.
6. Add crushed red pepper if using.
7. Continue cooking, stirring frequently, until the gravy thickens to your preferred consistency.
8. Season with salt, black pepper and a light pinch of nutmeg if desired.

To Serve

Serve the pheasant gravy warm over freshly baked biscuits. Best enjoyed slowly, preferably by the fire, with strong coffee and good company.

This recipe is a reminder that some meals aren’t about speed. They’re about taking care with ingredients, using what the field provides and letting cast iron do what it’s always done best.