Serves: 4

Difficulty: Medium

Preparation time: 30 mins

Cooking Time: 30 minutes


  • 4 Pheasant breasts
  • 100g Panko (or white) breadcrumbs
  • 50g plain flour
  • 2 eggs
  • Salt & Pepper
  • 250g Garlic & Herb Butter
  • 6 Parsnips
  • Olive oil and butter
  • 2 table spoons of honey


Heat your oven to 180C. Remove the mini fillet attached to each breast, and set aside.

Slicing lengthways cut 2/3 of the way through each breast, and open out.

Press the garlic and herb butter over half the breast, and fold over sealing the join with the mini fillet.

Season each breast with salt and pepper, then dip into the flour to give a complete even coating

Then dip the breasts into the eggs and coat

Remove from the egg and then dip into the breadcrumbs taking care to coat completely, then place the four pheasant kiev's into the fridge to firm up the butter

Cut the parsnips on a board lengthways into 6

Place the parsnips onto a baking tray, drizzle with olive oil and roast for approx 20 mins until crispy

Meanwhile, pan fry the pheasant breasts in olive oil and butter, turning occasionally until each side is golden, then place in the oven for 5 minutes

Remove the kievs from the oven and let rest for 2 minutes, then remove the crispy parsnips from the oven and oven and drizzle with honey

Serve and enjoy with some salad leaves

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