Pheasants might be Chinese chickens, but they aren’t like your everyday store-bought chicken. They fly around in the wild and use their muscles. This makes them a lot of fun to hunt but can make their very tendon filled legs hard to work with. I have been trying to come up with a recipe that does these delicious albeit “scarier” cuts of meat justice. After saving the legs from my past recipes I think I came up with just the recipe for them. Southern Sticky Pheasant!

Y’all! This dish is mighty good. This would be a classic Southern comfort food if there were any pheasants in the South! This low and slow method will tenderize your pheasant legs right up, and my goodness, the gravy is to die for! Because what good Southern recipe doesn’t include gravy??

Also, you might think this recipe calls for too much seasoning but let your Cajun flag fly and pour it all on there!  The Cajun seasoning I used had a kick to it too, but if you or your family doesn’t like the spice you can always use a less spicy one.

This recipe would work for other upland game legs, but I love this for pheasant legs! The meat falls right off and while those tiny tendons are still there, they are way easier to manage! Mmmmm it’s good! And the leftovers are just as great! I hope y’all love it as much as my family did. Enjoy!