Phil's Pheasant
Member recipe

Phil's Pheasant

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Serves 4

Rich and scrumptious game bird dish - also works well with partridge, duck, or chicken.

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  • 1 brace of Pheasants (each jointed into 4 pieces)
  • 50g plain flour
  • salt and freshly ground black pepper
  • Olive oil
  • 1 litre dry cider
  • 2 onions
  • ½ litre Greek yoghurt (or Double Cream)
  • 2 Tablespoons Bramble jelly
  • Garnish
  • 2 dessert apples
  • 2 Cups wild Brambles/Blackberries
  • Parsley
  • Lemon
  • Drizzle olive oil (substitute butter if preferred)


    1. If using frozen pheasant, ensure it is completely defrosted. Sift together the flour, black pepper and salt, pull away the skin of the pheasants, wipe, and coat the joints in the seasoned flour. Heat the olive oil in a pan, and toss the pheasant joints in it until the outside is pale golden. Drain any excess olive oil, and stir in the cider, bringing the sauce to the boil, to cook gently. Dice the onion and add to the pan. Simmer for about 45 minutes.
    2. Stir in the yoghurt (or cream) and bramble jelly at the last minute, and warm very gently for a few minutes.
    3. Core and slice the apples leaving the skin on. Fry the apple slices and brambles gently in the remainder of the olive oil until just softened. Add most of them to the sauce during serving.
    4. Arrange the pheasant on the plate, and coat with the sauce. Garnish with parsley and thin lemon slices, and the remainder of the apple slices and brambles.
    5. Delicious served with either potatoes or rice, with cauliflower or broccoli.

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