Game meat doesn’t have to be served as a dish at a dinner party, it can be brunch, lunch, dinner or even a snack.
Coronation pheasant recipe
Are you after a simple and delicious recipe to wow your guests on coronation weekend?
Look no further – our coronation pheasant will definitely be a hit.
- 3 pheasant breast fillets
- 5tbsp natural yoghurt
- 3tbsp mild curry powder
- 1tsp turmeric
- 1tsp cinnamon
- 2tbsp mango chutney
- Sultanas (optional)
- Salt and black pepper
- Olive oil
- 2 large flatbreads
Ready in just 45 minutes
(including marinating time)
Let's get cooking...
- Mix 1tbsp of the curry powder with a little oil until you have a marinade the consistency of runny honey. Then add to a zip-lock bag with the pheasant breasts, give everything a good shake, and marinate for half an hour.
- Add the yoghurt to a bowl then mix in the remaining curry powder, turmeric, cinnamon, chutney, seasoning and – if desired – the sultanas. Put to one side.
- Cook the pheasant breasts in a medium-hot pan with a little oil for 4-5 minutes on each side, turning frequently.
- Allow the breasts to rest for a few minutes before tearing into strips and adding to the bowl of sauce. Mix well.
- Serve your coronation pheasant with salad and warm flatbreads.