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Warm Pheasant Salad with Wild Mushroom Dressing

Serves 4

4 tbsp olive oil
4 pheasant breast fillets
2 whole unpeeled garlic cloves
200g wild mushrooms (e.g. Morel, Chanterelle)
4 tbsp dry white wine
2 tbsp finely chopped red onion
1 tbsp roughly chopped soft fresh thyme
1 x 135g bag of 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 minuntes each side until lightly browned and just cooked through.
  • Transfer the pheasant breasts to a board and leave to rest for a few minutes before slicing.
  • Heat the remaining oil in the pan then 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 and add the red onion and thyme.
  • Season to taste
  • To serve, divide the salad leaves and nectarines between 4 plates, top with the slices pheasant breasts and spoon over the warm mushrooms and dressing.
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