Serves: 4

Difficulty: Easy

Preparation time: 30 mins

Cooking Time: 140 minutes


  • 4 Pheasant breasts
  • 100g Cooked potatoes
  • 50g Diced carrot
  • 50g Diced swede
  • 50g Diced butternut squash
  • 50g Diced celery
  • 10g Fresh thyme
  • 500ml Game stock
  • 100g Black cabbage
  • Cornish sea salt
  • Milled black pepper


Season and sear the pheasant breast then set aside. Place the vegetables into a thick-bottomed casserole dish. Place the pheasant breasts and thyme on top of the vegetables. Pour over the game stock. Place on the lid and cook for two hours in a pre-heated oven at 160ºC. Remove from the oven and allow to rest before serving. Serve the pheasant breasts with a little sauteed black cabbage.

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