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10 Pheasant Breast Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Cheesy pepper topped pheasant breast with hasselback potatoes

Cheesy pepper topped pheasant breast with hasselback potatoes

Pheasant is a wild game bird, generally only shot during a particular hunting season each year, such as October to January. While it used to be the case that pheasant could therefore also only be eaten during the game shooting season, modern freezing and vacuum packing now means it can easily be made available year-round. It is a delicious eating bird and the good news for those unfamiliar with cooking it is that it can largely be made to apply to many recipes designed for chicken.

This page looks at 10 different ways to cook the filleted, skinless breasts from pheasants and how to enjoy them at their very best.

Spicy baked pheasant breast and peppers on turmeric and garlic rice

Spicy baked pheasant breast and peppers on turmeric and garlic rice

1. Baked Pheasant Breast on Turmeric Rice

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 1 pheasant breast
  • ½ each of red, green and yellow bell pepper
  • ¼ small white onion
  • 2 tablespoons freshly chopped coriander leaf/cilantro (1 each for casserole and rice), plus extra to garnish
  • ½ teaspoon hot chilli powder
  • Salt and black pepper
  • 2 to 3 ounces basmati rice (or as desired)*
  • 1 teaspoon ground turmeric

*Check cooking instructions on rice purchased as some times requirements do differ

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Seed the peppers and slice to a thickness of around a quarter inch. Slice the onion and separate in to strands.
  3. Season the pheasant breast, peppers and onion with salt, pepper and the chilli powder before placing in to a small casserole dish and the heated oven for 25 minutes.
  4. Remove the dish from the oven and carefully remove the lid to avoid escaping steam. Test the pheasant with a skewer to make the juices run clear. Remove the breast only with a slotted spoon to a holding plate, cover with foil and leave to rest. Replace the lid on the casserole dish to keep the peppers and onion warm.
  5. Add the turmeric and some salt to a large pot of boiling water. Rinse the rice through a colander under running cold water before draining and adding to the boiling water. Stir well and bring to a medium simmer for 10 minutes or the prescribed cooking time.
  6. Drain the rice through a sieve at your sink and return to empty pot. Allow to steam off for a couple of minutes to dry out before seasoning further with some black pepper and fluffing it up with a fork.
  7. Arrange the rice on the base of a deep serving plate. Use a slotted spoon to lift the peppers and onion from the casserole dish onto the rice.
  8. Lay the pheasant breast on a chopping board and slice at an angle into half-inch-thick pieces before arranging on top of the peppers.
  9. Scatter with the remaining coriander/cilantro to garnish immediately before service.
Pheasant breast fajitas with mini flatbreads and soured cream

Pheasant breast fajitas with mini flatbreads and soured cream

2. Easy Pheasant Breast Fajitas

Cook Time

Prep time: 30 min

Cook time: 10 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 7 ounces / 200 grams / 1 cup plain or all-purpose flour, plus extra for dusting board
  • 3½ fluid ounces / just under ½ cup room temperature water
  • 2 tablespoons sunflower or vegetable oil, plus extra for stir-frying
  • Salt
  • Little bit of butter
  • 1 pheasant breast
  • ½ each of red, green and yellow bell pepper, deseeded
  • ½ small white onion
  • ½ teaspoon fajitas spice mix
  • 1 teaspoon freshly chopped coriander/cilantro, plus extra to garnish
  • 2 tablespoons soured cream

Instructions

  1. Measure the flour out into a large mixing bowl and add the water, 2 tablespoons of oil and a generous pinch of salt. Mix well by hand until a dough is formed.
  2. Scatter some flour on a large board and knead the dough well for a couple of minutes. Return to the bowl, cover and leave to rest for 20 minutes.
  3. Knead the dough again briefly on a re-floured board and roll into a ball. Chop in to 8 equal segments. Roll each segment into a small ball before rolling out to a circle approximately 3 to 4 inches in diameter.
  4. Bring a large, dry skillet to a high heat. The breads will likely need to be fried in 2 or 3 batches. Fry for 2 minutes on the first side and 1½ minutes on the second side before removing from the skillet, very lightly spreading the top with butter and setting aside to cool.
  5. Slice the pheasant breast across the grain to approximately quarter-inch strips. Season with salt and pepper. Bring some oil to a very high heat in a wok before frying the pheasant strips for about 1 minute.
  6. Add the sliced pepper halves, finely sliced onion and fajitas seasoning. Stir-fry for another 1-2 minutes. The coriander/cilantro should be added only at the very end of the cooking process and quickly tossed through.
  7. Remove the pheasant and peppers combination to a heated serving dish and serve with the breads and soured cream in ramekins, garnished with the remaining coriander.
Black pudding stuffed pheasant breast pasty

Black pudding stuffed pheasant breast pasty

3. Pheasant, Bacon and Black Pudding Pasty

Cook Time

Prep time: 30 min

Cook time: 45 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 4 ounce piece puff pastry
  • Flour for dusting rolling pin and surface
  • 1 skinless pheasant breast
  • Golf ball sized piece black pudding
  • 2 rashers unsmoked back bacon (4 strips American bacon can be used instead)
  • 1 small beaten egg for glazing
  • Little bit of vegetable oil for greasing baking tray

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Roll out the pastry on a floured surface just large enough that you can cut a circle from it using a 10-inch dinner plate as a template. Cut out the circle.
  3. Lay the pheasant breast flat on a chopping board and carefully make a horizontal cut to form a pocket large enough to contain the squeezed to shape black pudding.
  4. Lay the bacon rashers out side by side, slightly overlapping, and the pheasant and black pudding pocket at one end. Carefully wrap the meat in the bacon.
  5. Sit the bacon-wrapped package on one half of the pastry disc. Lightly egg wash the pastry border around the meat before folding the empty pastry half over the top and crimping all the way around the edge.
  6. Sit the crimped pasty on a lightly greased baking sheet and glaze all over with more eggwash. Cut a half-inch steam vent in the top of the pasty before putting it into the preheated oven for 40 to 45 minutes, until golden.
  7. Remove the pasty from the oven and allow to rest for 15 minutes before serving.
Pheasant and simple salad sandwich

Pheasant and simple salad sandwich

4. Pheasant Breast Salad Sandwich

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 serving

Ingredients

  • 1 skinless pheasant breast
  • Salt and pepper
  • Vegetable oil for frying
  • Generous handful mixed salad leaves
  • 3 cherry tomatoes
  • 2 moderately thick slices from fresh farmhouse loaf
  • Butter for bread (optional)

Instructions

  1. Pour a couple of tablespoons of oil into a frying pan or skillet and bring it up to a medium heat.
  2. Lightly season the pheasant breast on both sides with salt and pepper then fry on a low to medium heat for 8 to 10 minutes on each side until done. Remove to a plate to rest.
  3. Wash the salad leaves and tomatoes and shake dry. Cut the tomatoes in half then add all the salad items to a small bowl, season with salt and pepper and carefully toss to combine items and evenly distribute seasoning.
  4. Slice the bread and butter if required.
  5. When the pheasant breast has rested for 5 minutes, sit it on a chopping board and slice across the way.
  6. Arrange the salad and the pheasant strips alternately on one slice of bread, top with the second slice of bread and press down lightly before slicing in half to serve.
Pheasant shnitzel with fried egg and spicy potato wedges

Pheasant shnitzel with fried egg and spicy potato wedges

5. Pheasant Schnitzel With Spicy Wedges

Cook Time

Prep time: 45 min

Cook time: 30 min

Ready in: 1 hour 15 min

Yields: 1 serving

Ingredients

  • 1 large baking potato
  • Salt
  • Vegetable oil for tray greasing and frying
  • Hot chilli powder for scattering over wedges
  • 1 skinless pheasant breast fillet
  • Black pepper
  • 2 tablespoons plain or all-purpose flour
  • 2 eggs (as fresh as possible)
  • 2 tablespoons golden breadcrumbs

Instructions

  1. Wash the potato but don't peel it. Cut it in half and subsequently cut each half in to six wedges. Put the wedges in to a pot of cold, salted water and bring to a simmer for 10 minutes.
  2. Drain the wedges at your sink through a colander or sieve and allow to steam off and partly cool for 5 minutes. Add to a suitable dish and refrigerate for half an hour.
  3. Preheat your oven to 220C/450F/Gas Mark 8.
  4. Lightly grease a baking sheet or tray. Scatter the wedges lightly with chilli powder and lay them on the tray. Bake for 20 minutes, turning half way through cooking.
  5. Take three small, flat bottomed bowls and break one of the eggs in to the first. Beat it with a fork until yolk and albumen are combined. Add the flour to the second bowl and the breadcrumbs to the third.
  6. Season the pheasant breast with salt and pepper and slip it in to a plastic bag. Fold the bag over and lay it on a chopping board before gently pounding the pheasant breast with a rolling pin to flatten it to a thickness of around half an inch. Be careful and gentle as it is not a tough beef steak you are pounding.
  7. Pour a little oil in to a frying pan and bring it up to a medium heat.
  8. Take the pheasant breast from the bag and dip it firstly in to the flour, patting it on both sides, before doing similar firstly in the beaten egg and then in the breadcrumbs.
  9. Fry the coated pheasant over a medium heat for 6 or 7 minutes each side until done. Remove to a holding plate covered with kitchen paper and leave to rest for a few minutes.
  10. Wipe the breadcrumbs carefully from the frying pan with kitchen paper and bring it back up to a fairly high heat.
  11. Break the second egg in to a small cup or glass before gently pouring it in to the hot pan. Season with a little salt only at this stage. Fry on a medium heat until you can see the albumen is cooked all the way up to and around the yolk.
  12. Plate the pheasant schnitzel with the potato wedges alongside before lifting the fried egg on to the top of the schnitzel for service.
Fried potato, pheasant and mixed sauce hors d'oeuvres

Fried potato, pheasant and mixed sauce hors d'oeuvres

6. Pheasant and Fried Potato Hors D'Oeuvres

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 8 hors d'oeuvres

Ingredients

  • 1 small, skinless pheasant breast
  • Salt and pepper
  • Vegetable oil for frying
  • 1 medium baking potato
  • English mustard
  • Mint sauce

Instructions

  1. Slice the pheasant breast across the way to a thickness of around a quarter inch. Season lightly with salt and pepper.
  2. Pour a little oil in to a frying pan, bring it up to a medium heat and fry the slices for 2 or so minutes at most on each side until done. Remove to a holding plate covered with kitchen paper to help dry them out.
  3. Slice the potato to a quarter-inch thickness and season eight slices before frying for 7 to 8 minutes on each side until cooked and lightly browned. Remove to a plate covered with kitchen paper to drain and cool for a few minutes.
  4. Lightly spread half the potato slices with mint sauce and the other half with mustard before laying a pheasant piece on each and arranging on a serving plate.
Farfalle pasta is stirred through pheasant chilli

Farfalle pasta is stirred through pheasant chilli

7. Pheasant Chilli Farfalle Pasta

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 4 servings

Ingredients

  • 2 large skinless pheasant breasts
  • 1 small onion, peeled and finely sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 hot red chilli pepper, sliced into discs (seeds in)
  • 2 (14-ounce) cans chopped tomatoes in tomato juice
  • Salt and pepper
  • 1 (14-ounce) can red kidney beans, drained and rinsed
  • 4 cups dried farfalle pasta
  • 1 tablespoon freshly chopped coriander/cilantro, plus extra to garnish

Instructions

  1. Chop the pheasant breast to three-quarter inch chunks.
  2. Heat the vegetable oil in a large pot and add the pheasant, sliced onion and ground cumin. Stir fry for a few minutes until the pheasant meat is sealed and the onion is starting to soften.
  3. Add the peppers and chilli to the pot and saute for 2-3 minutes before pouring in the tomatoes, seasoning with salt and plenty of black pepper and stirring very well to combine. When the mixture reaches a simmer, adjust the heat to maintain for fifteen minutes.
  4. Put a large pot of heavily salted water on to reach a boil before adding the pasta and stirring well with a wooden spoon. Simmer for 8 minutes, stirring occasionally.
  5. Add the red kidney beans to the chilli and stir through.
  6. Drain the pasta at your sink into a large colander and allow to steam off and dry out for a few minutes.
  7. Add the coriander/cilantro to the chilli and stir through before subsequently adding the pasta and carefully stir folding through.
  8. Transfer to serving bowls and garnish with a little more fresh coriander.
Pan fried pheasant breast with homemade apple sauce and spicy stir fried potato and onion

Pan fried pheasant breast with homemade apple sauce and spicy stir fried potato and onion

8. Pheasant, Apple Sauce and Spicy Potatoes

Cook Time

Prep time: 10 min

Cook time: 50 min

Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 1 large baking potato
  • Salt
  • 1 Bramley (or similar cooking variety) apple
  • ½ teaspoon sugar
  • Skinless pheasant breast
  • Black pepper
  • Vegetable oil for frying
  • ¼ small onion, peeled and sliced
  • 1 small red chilli, seeded and sliced into thin strips

Instructions

  1. Wash the potato but don't peel and cut it in to one inch chunks. Add to a pot of cold, salted water and bring the water to a simmer for 15-20minutes, until the potatoes are just softened. Drain, return to the pot and set aside to steam off and cool.
  2. Peel and core the apple before cutting into half-inch chunks. Add to a saucepan with a half inch of cold water and the sugar. Bring to a gentle simmer and stir frequently until the apple has broken down to form a sauce. Cover and set aside to partly cool.
  3. Season the pheasant with salt and pepper before frying in a little oil over a low to medium heat for 8-10 minutes on each side or until done. Remove to a plate, cover and set aside to rest.
  4. Bring the oil in the pan vacated by the pheasant breast up to a high heat before adding the cooled potato, onion and chilli and gently stir-frying for 2-3 minutes.
  5. Plate the pheasant breast and stir-fried potatoes side by side before spooning the apple sauce over the border between the two.
Pheasant, cheese, tomato and onion toastie

Pheasant, cheese, tomato and onion toastie

9. Pheasant, Cheese and Tomato Toastie

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 1 small skinless pheasant breast
  • Salt and pepper
  • Vegetable oil for frying
  • 1 medium to large tomato, sliced
  • 6 to 8 rings from sliced onion
  • 4 or 5 slices Red Leicester cheese (or similar cheese such as cheddar)
  • 2 slices bread