Wild Pheasant Breast

Break free of the chicken rut and delight in some game with our wild pheasant.

Pheasant breast is a delicious addition to your game pie or simply wrapped in our Roam and Relish bacon and baked until tender and golden.

Good To Know 

Previously Frozen

Ingredients & Nutritional's

Wild Game

Please note. this product may contain a shot.

How To Store  

Our Wild Pheasant Breast are sent on the defrost and will arrive with a 3 day shelf life (including the day of delivery).

How To Cook 

We Recommend:

Pan-Seared Pheasant Breasts

Ingredients:

• 4 pheasant breasts
• 2 tablespoons olive oil or butter
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon Dijon mustard (optional)
• Zest and juice of 1 lemon
• Optional: 1 cup chicken stock or white wine (for deglazing)

Instructions:

1. Prepare the Pheasant Breasts:

   • If the pheasant breasts are skinless, you can marinate them for added flavour. In a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Coat the pheasant breasts with the marinade and let them sit for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

2. Heat the Pan:

   • In a large skillet, heat the olive oil or butter over medium-high heat. Make sure the pan is hot before adding the pheasant.

3. Sear the Breasts:

   • Pat the pheasant breasts dry with a paper towel to ensure a good sear. Season them with salt and pepper on both sides.
   • Place the breasts in the hot skillet. Sear for about 3-4 minutes on one side until browned.

4. Flip and Cook:

   • Flip the pheasant breasts and cook for another 3-4 minutes. The internal temperature should reach 70°C (160°F). If the breasts are still slightly pink but cooked through, that’s fine as they will continue to cook during resting.

5. Optional Deglazing:

   • If desired, remove the pheasant breasts from the skillet and set aside. Add a splash of chicken stock or white wine to the pan to deglaze it, scraping up any browned bits from the bottom. Let it reduce for a couple of minutes to create a sauce.

6. Rest the Breasts:

   • Once cooked, let the pheasant breasts rest for 5 minutes to allow the juices to redistribute.

7. Serve:

   • Slice the pheasant breasts and serve with the sauce drizzled over the top. Pair with sides like wild rice, sautéed greens, or roasted vegetables.