A recipe from Executive Chef Chris Taggart, Uintah Basin Technical College
In May 2025, Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program graciously hosted a wild game and fish cooking demonstration at a DWR event. He adapted the French countryside classic, coq au vin — traditionally made with an old rooster and plenty of red wine — using harvested local pheasant. It was a crowd favorite!
Thanks to Chef Taggart for sharing his recipe for this satisfying meal.
Recipe
Quantity: Approximately 4 servings
Ingredients
- 1 pheasant, deboned (or two breast saddles)
- ½ cup onion (chopped)
- 1 teaspoon shallot (diced)
- 1-2 garlic cloves (minced)
- 2 strips bacon (diced)
- ½ cup mushrooms (sliced)
- 2 tablespoons vegetable oil
- ½ cup dry red wine (such as burgundy or pinot noir)
- ½ cup chicken broth or stock
- ⅓ teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped parsley (garnish)
Directions
Step 1
Butterfly or pound deboned pheasant into thin, even slices (no more than ½-inch thick). Sprinkle pheasant evenly with a generous pinch of salt and pepper on both sides.
Step 2
To a medium sauté pan, add the bacon and cook over medium-high heat until crispy (watch carefully so it doesn't burn!). With a slotted spoon, remove the bacon from the pan and set aside. Pour the bacon fat into a heat-safe container and reserve.
Step 3
Add oil to the same sauté pan and sear pheasant on both sides until golden brown. Add the onion, garlic, shallots and mushrooms to the pan around the pheasant.
Step 4
When the onions are translucent and garlic is fragrant, add the wine and broth to the pan and bring to a simmer. Sprinkle with thyme and a bit of freshly-ground black pepper. Turn the heat off and let the pheasant rest in the wine-broth mixture.
Step 5
In a separate small pan or bowl, add the reserved bacon fat, butter and flour. Stir well to combine (mixture will be slightly runny) and keep the mixture no warmer than room temperature. (Do not heat-thicken this roux.)
Step 6
Return the pheasant-wine mixture to heat until simmering, and carefully stir in a spoonful of the roux mixture at a time until the sauce thickens. Simmer for an additional five minutes to heat through.
Serve
Add salt and pepper to taste. Garnish with chopped parsley.
