Uploaded September 2026 | Updated September 2026, 3 hours ago
First pheasant hunt of the season! Raider and I headed out early to an Alberta Conservation Association (ACA) pheasant release site on a cool, rainy morning. With no other hunters around early on, we logged plenty of miles through heavy grass and thick brush.
Watch as Raider puts in the work, we learn from a few missed chances, harvest our first bird, and bring it home for a full field-to-table meal.
If you enjoy authentic hunting, fishing, and outdoor adventure content, don't forget to LIKE, COMMENT, and SUBSCRIBE! New videos posted weekly on DC Outdoors.
๐ฝ Pheasant Braised in Creamy White Wine and Grainy Mustard Sauce
Ingredients
โ1 whole pheasant, broken down into quarters (breasts, legs, and thighs)
โ4 strips thick-cut bacon, chopped
โ3 tbsp whole grain (grainy) mustard
โ1 tbsp smooth Dijon mustard (for extra depth)
โ1 large shallot, finely chopped
โ2 cloves garlic, minced
โ3/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
โ3/4 cup chicken or game stock
โ1/2 cup heavy cream
โ1 tbsp fresh tarragon or thyme, finely chopped
โ2 tbsp butter
โSalt and fresh cracked black pepper
Method
1. Crisp the Bacon & Sear the Pheasant
In a large Dutch oven over medium heat, fry the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside. Season pheasant quarters generously with salt and pepper. Sear skin-side down in the hot bacon fat until golden brown (about 4 minutes per side), then set meat aside.
2.Sautรฉ Aromatics & Build Sauce Base
Add the chopped shallot and garlic to the remaining fat in the pan, cooking for 1โ2 minutes until soft. Pour in the white wine to deglaze, scraping up all browned bits from the bottom. Simmer until the wine reduces by half.
3.Whisk Liquid & Return Pheasant
Whisk the chicken stock, grainy mustard, and smooth Dijon mustard into the pan until smooth. Nestled the seared pheasant pieces back into the liquid (liquid should come about halfway up the meat).
4.Braise Low & Slow
Cover the Dutch oven with a tight lid, reduce heat to low, and simmer gently for 35โ45 minutes until the leg meat is tender and the internal breast temperature reaches 155ยฐF (68ยฐC).
5.Finish Sauce
Transfer pheasant to a platter and cover with foil. Stir the heavy cream, butter, cooked bacon, and fresh tarragon into the pan sauce. Simmer uncovered for 3โ5 minutes until thickened. Spoon the creamy mustard sauce over the meat and serve over egg noodles, mashed potatoes, or roasted root vegetables.
๐ฒ Timestamps:
00:00 - Early Start & ACA Site Arrival
0:59 - Raider Flushes Bird #1 (Mistake!)
04:10 - Hit or a Miss?
05:43 - A Tired Boy
07:54 - Field to Table Meal
โ๏ธ Gear We Use:
DJI Lito X1 Drone: amzn.to/4vcPQhd
DJI Osmo Action 4 Camera: amzn.to/4wfMZ7V
DJI Mic Mini: amzn.to/3SDRlaC
Let's be friends:
๐ท Instagram: instagram.com/dc__outdoors
๐ Facebook: facebook.com/people/DC-Outdoors/100071075252481
๐ฆ Twitter/X: https://x.com/dc__outdoors?s=09
๐ Shop:
Buy Merch: dcoutdoors.creator-spring.com
Buy Merch: dc-outdoors0.myspreadshop.ca
๐ Join Our Membership Program for EXCLUSIVE perks.
youtube.com/channCaLCftFerly9xQl4hBkApOw/join
Thank you to our members: @christinacrafts @mikekreischerreviews3420 @WomanOutdoors @underthestarswithericlarson @mboulter @lowermichiganadventures @krubbyscountrylife @therevalos
THANKS to Prog Rock Dan for the DC OUTDOORS INTRO SONG
Check out his channel here โโจ @ProgRockDan1
#PheasantHunting #AlbertaOutdoors #BirdDog #DCOutdoors #FieldToTable #ACA Hunting #ShotgunHunting
First pheasant hunt of the season! Raider and I headed out early to an Alberta Conservation Association (ACA) pheasant release site on a cool, rainy morning. With no other hunters around early on, we logged plenty of miles through heavy grass and thick brush.
Watch as Raider puts in the work, we learn from a few missed chances, harvest our first bird, and bring it home for a full field-to-table meal.
If you enjoy authentic hunting, fishing, and outdoor adventure content, don't forget to LIKE, COMMENT, and SUBSCRIBE! New videos posted weekly on DC Outdoors.
๐ฝ Pheasant Braised in Creamy White Wine and Grainy Mustard Sauce
Ingredients
โ1 whole pheasant, broken down into quarters (breasts, legs, and thighs)
โ4 strips thick-cut bacon, chopped
โ3 tbsp whole grain (grainy) mustard
โ1 tbsp smooth Dijon mustard (for extra depth)
โ1 large shallot, finely chopped
โ2 cloves garlic, minced
โ3/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
โ3/4 cup chicken or game stock
โ1/2 cup heavy cream
โ1 tbsp fresh tarragon or thyme, finely chopped
โ2 tbsp butter
โSalt and fresh cracked black pepper
Method
1. Crisp the Bacon & Sear the Pheasant
In a large Dutch oven over medium heat, fry the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside. Season pheasant quarters generously with salt and pepper. Sear skin-side down in the hot bacon fat until golden brown (about 4 minutes per side), then set meat aside.
2.Sautรฉ Aromatics & Build Sauce Base
Add the chopped shallot and garlic to the remaining fat in the pan, cooking for 1โ2 minutes until soft. Pour in the white wine to deglaze, scraping up all browned bits from the bottom. Simmer until the wine reduces by half.
3.Whisk Liquid & Return Pheasant
Whisk the chicken stock, grainy mustard, and smooth Dijon mustard into the pan until smooth. Nestled the seared pheasant pieces back into the liquid (liquid should come about halfway up the meat).
4.Braise Low & Slow
Cover the Dutch oven with a tight lid, reduce heat to low, and simmer gently for 35โ45 minutes until the leg meat is tender and the internal breast temperature reaches 155ยฐF (68ยฐC).
5.Finish Sauce
Transfer pheasant to a platter and cover with foil. Stir the heavy cream, butter, cooked bacon, and fresh tarragon into the pan sauce. Simmer uncovered for 3โ5 minutes until thickened. Spoon the creamy mustard sauce over the meat and serve over egg noodles, mashed potatoes, or roasted root vegetables.
๐ฒ Timestamps:
00:00 - Early Start & ACA Site Arrival
0:59 - Raider Flushes Bird #1 (Mistake!)
04:10 - Hit or a Miss?
05:43 - A Tired Boy
07:54 - Field to Table Meal
โ๏ธ Gear We Use:
DJI Lito X1 Drone: amzn.to/4vcPQhd
DJI Osmo Action 4 Camera: amzn.to/4wfMZ7V
DJI Mic Mini: amzn.to/3SDRlaC
Let's be friends:
๐ท Instagram: instagram.com/dc__outdoors
๐ Facebook: facebook.com/people/DC-Outdoors/100071075252481
๐ฆ Twitter/X: https://x.com/dc__outdoors?s=09
๐ Shop:
Buy Merch: dcoutdoors.creator-spring.com
Buy Merch: dc-outdoors0.myspreadshop.ca
๐ Join Our Membership Program for EXCLUSIVE perks.
youtube.com/channCaLCftFerly9xQl4hBkApOw/join
Thank you to our members: @christinacrafts @mikekreischerreviews3420 @WomanOutdoors @underthestarswithericlarson @mboulter @lowermichiganadventures @krubbyscountrylife @therevalos
THANKS to Prog Rock Dan for the DC OUTDOORS INTRO SONG
Check out his channel here โโจ @ProgRockDan1
#PheasantHunting #AlbertaOutdoors #BirdDog #DCOutdoors #FieldToTable #ACA Hunting #ShotgunHunting
