Cedar Rock Hunting Preserve

1326 Warner Bridge Road   *   Shelbyville, Tennessee 37160   *    931-684-9814   *   800-680-5964
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Cedar Rock Recipes

Seared Pheasant Breast with Cranberry Mushroom Chutney

Prep Time:  10 minutes 
Cooking Time: 30-35 minutes 


4 Pheasant Breasts
1lb mushrooms cut into quarters
1 jar (10oz) Cranberry Chutney
1Tsp Butter
1Tsp oil
salt & pepper

Cooking Instructions:
Over medium heat, in a saucepan, place butter and mushrooms.
Sauté until mushrooms are tender
Drain liquid and add 3/4 to 1 jar of cranberry chutney
Mix well and cover to keep warm
Season pheasant on both sides
Heat sauce pan and add 2 Tsp of oil
Add pheasant in pan and sear on both sides until golden
Turn heat down and cook until interior heat is 165 degrees

Comments: A quick meal either on the stovetop or grill. Excellent with Cranberry Chutney and a delicious Wild Rice mix for a quick elegant meal, without all the fuss!


Pheasant wrapped in Bacon with Green Peppercorn Sauce


  • 4  Bacon wrapped pheasant breasts
  • 2 Cups Red wine
  • 1 chopped onion
  • 3 cloves chopped garlic
  • 1 tsp Tarragon
  • 3 Tsp peppercorns (ground)
  • 2 cups whipping cream

Recipe Instructions:
Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess grease from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf. Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery.


Smoked Pheasant on Cranberry Cinnamon Bread with Smoked Gouda

Prep Time: 10 minutes 
Cooking Time: 15
Servings:  4


  • 1 Smoked Pheasant, Skin and bones removed
  • 1 loaf Cranberry Cinnamon bread
  • Smoked Gouda Cheese
  • Mayonnaise
  • Lettuce, Tomato, Onion

Bread 1/2 in slice

Recipe Instructions:
1 Smoked Pheasant, removed from skin and bones
1loaf Cranberry Cinnamon Bread; prepared according to directions
Smoked Gouda Cheese, sliced
Lettuce, Tomato, Onion
Slice bread into 1/2 inch slices.
Place pulled or sliced pheasant on bread.
Cover with smoked Gouda, lettuce and tomato. You may like to add Honey Dill Mustard to add a new dimension to the flavor of the smoked pheasant. Enjoy.


Bacon Wrapped BBQ Quail

Prep Time:  soak overnight 15-20 minutes
Cooking Time:  30-40 minutes 
Servings: 8

Recipe Comments:
Complementary side dishes for this dish include: baked beans with bacon, onion and green pepper, fresh vegetables, and bread of your choice. This dish can be used with any small wild game bird.


  • 8 Birds of your choice
  • 1-pound bacon
  • 1/2 cup Italian salad dressing
  • 1 tablespoon paprika
  • 1 teaspoon ground sage
  • 1/2 teaspoon garlic powder

Salt and pepper to taste

Recipe Instructions:
Marinate birds in Italian salad dressing overnight.
Pat dry bird then season with paprika, ground sage, garlic powder, salt and pepper. Wrap each bird with bacon slices. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes.


Roasted Quail with Mushroom Cream Sauce

Prep Time:  15 minutes
Cooking Time:20-25
Servings:  2-4 

Recipe Comments:
The mild cream sauce enhances the natural sweetness of this delicate meat! Goes great over wild rice.


  • 1 package Quail
  • 1 package Wild Rice & Mushroom Mix
  • 1/2lb mushrooms, sliced
  • 3 tsp flour
  • 2 tsp Butter
  • 2-3cups Heavy Cream
  • 2tsp oil
  • 1/2slice bacon

Salt & Pepper

Recipe Instructions:

Preheat Oven to 450 degrees.
Rub quail with oil, then salt and pepper. Tie legs together and place in a roasting pan with a 1/2 cup water in the bottom. Place 1/2 slice bacon on each quail. Roast for 10-12 minutes or until interior temperature of breast is 150-155 degrees.
Sautee mushrooms in 2 tsp. of butter. When mushrooms are cooked and tender, sprinkle with 1-2 tsp. flour. Stir.
When flour disappears, add cream and remove from heat, stir until well blended. Add salt and pepper. Return to heat and bring to a boil. Once boiling, immediately remove from heat and stir. If too thick, thin with milk.
Place wild rice on plate and quail on rice bed. Cover with cream sauce. Serve with favorite steamed vegetables.

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