Serves: 4

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 18 mins


  • 4 pheasant breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 250ml(1/2pt) créme fraiche
  • 1 tbsp paprika
  • 2 tbsp chopped parsley to garnish

To serve:

  • Boiled potatoes
  • 2 baby cabbages, lightly boiled and quartered
  • Caraway seeds (optional)


1. Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender. Approx 5 minutes on either side.

2. Add the créme fraiche and paprika and stir. Leave to simmer for 8 mins.

3. Serve onto a plate and sprinkle with chopped parsley. Serve with potatoes and a quarter cabbage sprinkled with caraway seeds. 

NB. For an alternative to cabbage why not use fresh green beans or broccoli.

This site uses cookies to offer you a better browsing experience. Find out more on how we use cookies and how you can change your settings by reading our Cookie Policy