Instant Pot Pheasant Pizza Recipe with Alabama White Sauce
Busy parents, meet your new go-to dinner: Instant Pot Pheasant Pizza with tangy Alabama White Sauce. This pheasant pizza recipe uses tender pheasant legs and thighs cooked in the Instant Pot, then topped with crispy bacon and melted cheese. It’s an easy, family-friendly pheasant pizza recipe everyone will love.
Servings: 4 servings
Ingredients
Pheasant Pizza Ingredients
- 6 pheasant legs and thighs (from 3 birds)
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 cups chicken broth
- 4 bacon slices
- 2 4-ounce Naan flatbreads
- 2 Tablespoons butter
- ½ teaspoon garlic powder, divided
- ½ cup your favorite shredded cheese (mozzarella or cheddar)
- 4 green onions, chopped
Alabama White BBQ Sauce Ingredients
- ½ cup mayonnaise
- 2 Tablespoon apple cider vinegar
- 2 teaspoon water
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon hot sauce
Instructions
Alabama White Sauce
- Stir together mayonnaise, apple cider vinegar, water, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, and hot sauce in a small bowl. Serve immediately or keep in fridge for up to 3 days.
Pheasant Pizza
- Season the pheasant legs with 1 teaspoon of the kosher salt.
- Set instant pot to sauté setting. Add oil. Once the oil is hot, add the pheasant legs, and cook for 3 to 4 minutes on each side, until meat is nicely browned.
- Add chicken broth to the pressure cooker. Now secure lid on the instant pot and pressure cook for 30 minutes. Then allow the pressure to release naturally for 15 minutes.
- Reserve all the liquid and transfer it to a bowl to use for a pheasant soup another day. Then allow the pheasant meat and bones to rest and cool for 10 minutes before pulling the meat off the bones using your fingers or tongs. Discard the bones and tendons and transfer the meat to a bowl and save for later. You can cook and shred the pheasant meat a day or two in advance, then cover and refrigerate for up to 2 days.
- Pull out the bacon from the fridge about 15 minutes before cooking. At room temperature, bacon just cooks up better (just like steak).
- Preheat oven to 400 degrees F.
- In a skillet over medium high heat, cook bacon over medium heat. Turn the strips of bacon as needed until they reach the desired crispness, 7 to 10 minutes. Drain well on a paper-towel-lined platter.
- Place the naan flatbreads onto a rimmed baking sheet. Spread 1 tablespoon of butter on each flatbread and sprinkle each evenly with ¼ teaspoon of garlic powder. Divide the shredded cheese between the two flatbreads and spread evenly. Bake in the preheated oven until the flatbreads are golden and the cheese is melted, about 8 minutes.
- Take flatbreads out of oven and place on the cutting board. Spread pheasant and cooked bacon crumbles evenly between the 2 flatbreads. Drizzle the Alabama white sauce over each one, and garnish with chopped green onions.
