As part of Great British Game Week 20-26 November, Countryside Alliance employees have been tasked with creating an original pheasant recipe and we are asking you to vote for your favourite in our poll below. Voting closes on Sunday 27th November at 5pm. (Scroll down for the full recipes and details).


Recipe 1: Autumnal Pheasant Salad


Ingredients and recipe

Serves: 2
Preparation Time: 15 mins
Cooking Time: 60 mins

2 pheasant breasts
½ butternut squash
1 tsp chilli flakes
10g butter
½ cauliflower
1 tsp cumin
1 tsp turmeric
2 beetroot
30g feta
30g rocket
Olive oil


  1. Heat the oven up to 180oC. Cut the butternut squash in half long-ways and remove pips and the string. Place the half face down on a dish and cook in the oven for 40 mins. Remove from oven and once cool scoop out the middle. Add the chilli flakes and butter before mixing finely in a food processor/blender. Add seasoning to taste
  2. Chop the cauliflower and beetroot into bite size pieces and cover in cumin and turmeric. Place on a tray in the oven for 30 minutes.
  3. Heat up a frying pan with a healthy dollop of olive oil, cook the pheasant breasts on each side for 2 minutes and allow 5 minutes rest before slicing into thin pieces.
  4. Plate up the dish, sprinkling the feta and rocket over the top for finishing

Recipe 2: Pheasant and pancetta croquetas


Ingredients and recipe

Serves: 15
Preparation Time: 15 mins
Cooking Time: 3 minutes

75g cooked pheasant breast shredded
75g diced pancetta
2 tbsp olive oil
60g unsalted butter
½ small leek finely diced
60g plain flour
500ml warm milk
Grated nutmeg
2 eggs
150g panko breadcrumbs
25g manchego or other hard cheese, finely grated
1 litre sunflower oil

  1. Heat the oil and butter in a saucepan over a medium heat. When the butter melts, add the pancetta and and fry gently for a couple of minutes, then add the leek and cook until the leek has softened and the pancetta has cooked – around 8 minutes
  2. Turn the heat down and gradually stir in the flour and cook gently, stirring regularly, this should take about 8–10 minutes.
  3. Gradually stir in the warm milk, beating it in well, until you have a smooth consistency. Continue to cook and stir for another 10-15 minutes. Now fold in the pheasant breast and season to taste with a grating of nutmeg and some salt and pepper. Put the béchamel in a bowl and allow to cool, then cover, pressing the clingfilm on to the surface of the sauce to prevent a skin from forming, and refrigerate for at least 2-4 hours.
  4. Put the beaten eggs into a bowl, and the breadcrumbs and cheese into another. With floured hands, roll spoonfuls of the mixture into golf balls and dip these into the egg, then roll in the breadcrumbs until well coated.
  5. Heat the olive oil in a large pan to 180c or until it begins to shimmer. Fry the croquetas in batches for 2-3 minutes until golden all over, then lift out with a slotted spoon and drain on kitchen roll. Serve at once with a fino sherry and selection of tapas

Recipe 3: Whole roasted pheasant with cream sauce


Ingredients and recipe

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Brace of pheasants
2 rashers of streaky bacon
1 onion
3 cloves of garlic
300ml of double cream
1 vegetable stock pot
2 potatoes
1 cabbage


  1. Put the pheasants into a baking tray and rub with butter, season with salt and pepper and lay a piece of streaky bacon on each pheasant. Put in the middle shelf of the Aga for 45 minutes.
  2. Meanwhile, chop the potatoes into small cubes, lay on a baking tray and season with salt and black pepper. Put into the top of the Aga for 30 minutes.
  3. Chop up the cabbage and boil for 4-5 minutes.
  4. Check your pheasant, when cooked, remove and let it rest on the side.
  5. To make the cream sauce, chop an onion and fry for 4 minutes. Add the chopped garlic and cook for a further minute. Add thyme and parsley and then the cream. Take it off the heat. Add a vegetable stock pot and stir.
  6. Serve up by laying cabbage, then add the pheasant and potatoes on the side. Then add the warm cream sauce on top of the pheasant.

Recipe 4: Pheasant breast with Boursin wrapped in Parma ham


Ingredients and recipe

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

2 pheasant breasts
4 slices of Parma harm or prosciutto
1 bottle of red wine, a Syrah or Pinot Noir perhaps
3medium size sweet potatoes
1 red onion
100g of kale
100g of garlic and herb Boursin cheese (or other soft cheese)
A few sprigs of fresh thyme
Red currant jelly
1 Litre beef or chicken stock


  1. Open bottle of full-bodied, juicy red wine and pour yourself a glass. N.B. you will also need some for cooking…
  2. Open up pheasant breasts and use palette knife to apply a tablespoon of Boursin along the middle of each breast. Season to taste and close up again so that the Boursin is not visible on the outside.
  3. Wrap two slices of Parma ham around each breast. Place the breasts on a foil lined baking tray (no need to grease) and tastefully arrange a few sprigs of thyme over each one. Set aside.
  4. Peel and horizontally chop the red onion (to preserve integrity of the rings) and sweat in a frying pan with some oil and butter. Once onions start to sizzle add a dash of wine to the pan and reduce heat. Add stock, mustard, and red currant jelly and simmer on low heat.
  5. Peel and chop sweet potato and place in large pan of water, add a pinch of salt, and bring to the boil.
  6. Place pheasant breasts into pre-heated oven (160oC Fan) and leave for 20 minutes. Some Boursin may escape out of sides of the breast but this is to be expected (hence the foil).
  7. Check the gravy pan and add wine to taste.
  8. Place kale in a colander and steam either above the sweet potato pan or separate pan of boiling water. This should only take 5-6 minutes so only do this when sweet potato and pheasant breasts are close to being ready.
  9. Drain and mash sweet potato with a knob of butter (really give this some welly –there’s nothing worse than lumpy mash).
  10. Remove gravy pan from heat and with great care add a table spoon of cornflour to thicken.
  11. All components should now be ready so plate up and enjoy.

Recipe 5: Pan fried Pheasant breasts in a crème fraiche and wholegrain mustard sauce


Ingredients and recipe

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes

2 pheasant breasts
200ml crème fraiche
half a pack of smoked bacon lardons
1 leek
6 mushrooms
wholegrain mustard
Lea & Perrins Worcestershire Sauce
large handful spinach
lentils (most supermarkets do ready cooked ones in a pouch)


  1. Melt knob of butter in frying pan
  2. Season pheasant breasts and add to pan when butter is hot
  3. Fry pheasant breasts for 3 or 4 minutes on either side depending on their size (if bigger may need a little longer)
  4. Also add bacon lardons and fry until cooked through
  5. Remove pheasant breasts and bacon from the pan
  6. Add a sliced leek and half a dozen mushrooms to the pan
  7. Sweat through until cooked (add more butter if necessary)
  8. Once cooked through add crème fraiche, a teaspoon of wholegrain mustard and a dash of Lea and Perrins
  9. Return the pheasant breasts and bacon to the pan and stir through – leave to simmer on a low heat
  10. Meanwhile wilt the spinach in butter and add ready cooked lentils to the pan to heat through. Also tastes great with rice if preferred!
  11. Once hot serve and season to taste

Recipe 6: Port & Cranberry Pheasant Breast, wrapped in smokey bacon, served with dauphinois potatoes, carrots and curly kale


Recipe 7: Pheasant breast wrapped in bacon, served with roasted new potatoes and honey roast seasonal root vegetables with a red current and red wine jus


Ingredients and recipe

One pheasant breast
Rashers of bacon
New potatoes
Red currant jelly
Red wine
Beef stock cube


  1. Cover the root vegetables in honey and seasoning and put in the oven for 30 minutes along with the new potatoes.
  2. Wrap the bacon around the pheasant and oven cook for 20 minutes.
  3. Sautéed some onions, after a few minutes add a spoonful of red currant jelly along with some red wine. Cook for approximately 20 minutes until reduced.
  4. Pan fry a pear for approximately 15 minutes until it is slightly charred.

Recipe 8: Mediterranean pheasant stew with butter beans, roasted chorizo and pan fried chillies, served with thyme and lemon parmentier potatoes


Ingredients and recipe

Serves 4

4 pheasant breasts
500g passata
Handful fresh thyme
Handful fresh rosemary
Two tablespoons dried mixed herbs
Two large red chillies, sliced
2 red onions, finely diced
200g chorizo ring, skin removed and cut into thick slices
600g tinned butter beans
Tomato puree
2 garlic cloves, finely chopped
1 cup of water

Parmentier Potatoes:
600g potatoes, peeled and cubed
2 tablespoons butter
Fresh thyme
1 lemon
A good glug of olive oil

Step 1 for all of the below- preheat the oven to 200C (180C fan)

Stew method:

  1. Roast the strips of chorizo laid out in the base of a deep casserole dish for 25 minutes
  2. Using a large saucepan, sweat the onions and garlic in a little butter until soft
  3. Pour the passata over the onions and add the tomato puree, water, fresh herbs and the dried herbs. Stir thoroughly and leave to gently simmer while you prep the pheasant breasts
  4. Brown the pheasant breasts on both sides
  5. Place the browned pheasant breasts in the casserole dish on top of the strips of chorizo
  6. Pour the drained butter beans over the pheasant breasts, then pour the passata mix over the top, ensuring all the meat is covered.
  7. Cover the dish loosely in tin foil and return to the oven for 30 minutes
  8. While the stew is cooking, pan fry the sliced chillies in a little oil. Scatter the chillies over each serving to taste!

Parmentier potatoes method

  1. Put a roasting tin in the oven with the butter while you parboil the potatoes
  2. Parboil the cubed potatoes for 5 minutes
  3. Drain and add to the roasting tin. Pour over the olive oil, ensuring all the cubes are well coated. Season with salt and pepper and return to the oven for 45 minutes
  4. In a pestle and mortar, grind fresh thyme while adding the juice of a half a lemon. I actually used a bowl and the end of a rolling pin because I’m not posh enough to own a pestle and mortar
  5. Add a tablespoon of olive oil to the lemon/thyme mixture
  6. When the potatoes are crispy, serve and drizzle with the lemon, oil and thyme.

Serve with a side of rocket!

Recipe 9: Welsh Pheasant Fridge