Serves: 4

Difficulty: Easy

Preparation time: 20 mins

Cooking Time: 10 mins


  • 4 tbsp olive oil
  • 4 pheasant breast fillets
  • 2 whole unpeeled garlic cloves
  • 200g wild mushrooms (morel, chanterelle)
  • 4 tbsp dry white wine
  • 2 tbsp finely chopped red onion
  • 1 tbsp roughly chopped soft fresh thyme
  • 1 (135g) bag watercress, spinach and rocket salad
  • 2 nectarines, stoned and sliced


Pour 1 tbsp oil into a large heavy based frying pan, add the whole garlic cloves then set the pan over a medium heat. When the oil is hot fry the pheasant breasts for 2-3 minutes each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.

Heat the remaining oil to the pan, add the mushrooms and fry for 1-2 minutes. Pour in the wine and allow to bubble rapidly for a second or two. Remove from the heat. Add the red onion and thyme. Season.

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