Snake Den Lodge | Annual Hunt and Pheasant Recipe

There’s something special about returning to Snake Den Lodge each fall. As the prairie turns gold and the mornings grow crisp, our group of family and friends gathers again in Presho, South Dakota, for an annual pheasant hunt that has become a tradition we look forward to all year long.

Founded in 2002 on a family farm and ranch, Snake Den Lodge blends warm hospitality with exceptional pheasant hunting on land that has been thoughtfully managed for generations. It’s the kind of place where you feel at home the moment you arrive, and you leave already counting down the days until you’ll be back.

Pheasant Hunting at Snake Den Lodge

South Dakota is known as the pheasant capital of the world, but hunting at Snake Den Lodge is something truly unique. With more than 3,000 acres of natural habitat—crop fields, grasslands, food plots, and shelter belts—the land provides ideal conditions for strong, healthy wild bird numbers.

A typical morning starts early:
Coffee. Layers. Dogs pacing with excitement.

Then the group heads into the fields. Walkers push through tall grass while blockers hold their ground. And when a rooster flushes—exploding into the sky with that unmistakable cackle—it never stops being exhilarating, no matter how many times you’ve experienced it.

Guided by knowledgeable handlers and well-trained dogs, guests at Snake Den Lodge enjoy an authentic, high-quality upland hunting experience suited for both seasoned hunters and newcomers.

Pheasant habitat conservation across South Dakota

Northern Lights Over Snake Den Lodge

This year’s trip brought an incredible surprise. On the night of November 11th, the sky above Presho lit up in stunning waves of red and green. An unbelievably rare sight for South Dakota.

Snake Den Lodge’s Famous Pheasant Recipe

Straight from the lodge kitchen, this signature recipe fills the whole house with the kind of aroma you can smell the moment you walk in from a long day in the field.

Ingredients

Pheasant:

3 pheasants, breasted and deboned (use breasts + thighs)
Flour (for dredging)
Oil (for browning)
Lawry’s Seasoned Salt
Salt & pepper

Sauce Mixture:

1 (26 oz.) can Cream of Chicken Soup
1 (26 oz.) can Water
¼ cup minced onion
1 cup warm water mixed with 1 ½ tsp Chicken Base
¾ cup Cream Sherry

Instructions

Brown the pheasant pieces in flour and oil.
Season generously with Lawry’s, salt, and pepper.
Mix the Cream of Chicken Soup, water, minced onion, chicken base mixture, and Cream Sherry.
Pour sauce over the browned pheasant in a baking dish or roaster.
Bake at 250°F for 5–6 hours.

The result:
Tender, flavorful pheasant that practically falls apart—perfect served over wild rice, mashed potatoes, or warm bread.