Fish & Foraged: Wild Garlic Pheasant Breasts

Seasonal cooking meets butchery with this fragrant, pan-seared pheasant dish. Pairing pheasant breast with wild garlic pesto is a springtime revelation — bright, herby, and elegant.

 

🦚 Why Pheasant?

  • Lean and tender

  • A milder entry point into game meats

  • Delicious when paired with bold, fresh flavours like wild garlic

 

🌿 What You’ll Need:

  • 2 pheasant breasts

  • 2 tbsp wild garlic pesto (store-bought or homemade)

  • 100ml dry white wine

  • Butter, salt, and pepper

 

🍳 Method:

  1. Season pheasant with salt and pepper.

  2. Sear in butter for 2–3 minutes per side until golden.

  3. Remove and rest under foil.

  4. Deglaze pan with white wine, then whisk in pesto and a little more butter.

  5. Return pheasant to the pan to glaze before serving.

 

🥔 Serving Ideas:

  • Baby potatoes tossed in herbs and lemon

  • Seasonal greens or asparagus

  • Crusty bread to mop up the sauce

 

🔪 Butcher’s Tip:

Unsure how to joint a bird? Let us prep your pheasant — boned or bone-in — so you can focus on flavour, not faff.

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