Pheasant Breasts

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  • Regular price £4.49
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Pheasants sourced from selected estates in the Trough of Bowland dressed and oven ready. Game is wild, natural, low in fat, cholesterol and is one of the healthiest meats around.

3 pheasant breasts per tray.

Minimum weight- 200g per pack


Smoked Haddock


As a guide we recommend that this product providesPer 100g


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Supplied Fresh in Season 1st October- 31st January- Keep in Refrigerator until date shown, suitable to freeze.

Supplied Frozen out of Season- Keep in the freezer until date shown on pack.

Pheasant breasts are a versatile ingredient to cook with, suitable for casseroles, oven baking, grilling or pan frying.

Marinade with your choice of herbs & spices.

Add a splash of oil to a frying pan over a medium- high heat.

Place breasts in pan skin side down, until golden brown

Turn over the breasts and place in a preheated oven at 190c for 5-6 minutes

Remove from overn andrest for 5 minutes before serving

Pheasant Breasts with Plum Sauce


  • 1tbsp Chinese five-spice powder
  • 2tsp Olive Oil
  • 4 Pheasant Breasts, rinsed and Dried with kitchen paper
  • 500g plums
  • 150ml dry sherry
  • 150ml vegetable or chicken stock
  • Soy sauce
  • 200g Egg Noodles
  • 4 small pak choi, halved

1. To make the sauce: Set the oven to gas mark 6 or 200°C. Halve plums, leaving stones in if they don’t come out easily. Put he plums cut-side down in a roasting tin and pour sherry and stock over. Roast for 30 mins.

2. Mix five-spice powder and oil and rub over Pheasant. Heat a frying pan and when hot, fry breasts for a few minutes on each side, then put the pan in the oven and cook for 8mins. Take breasts out of tin, wrap them in tin foil and rest them for 10mins.

3. Tip the plum and juice into a seive over the pan the pheasant was cooked in and push through to make a puree. Bring to the boil over a high heat, reduce for about 5 mins, then add honey, and plenty of soy sauce, to taste. Meanwhile, cook the noodles according to pack instructions, steaming the pak choi on top. Divide betweeen plates, slice pheasant and spoon some sauce over. Serve more sauce on the side.

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