Coronation pheasant
Union Jack bunting
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Coronation pheasant

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.

Ingredients

  • 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

Serves 2

Coronation pheasant ingredients

Ready in just 45 minutes

(including marinating time)

Let's get cooking...

  1. 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.
  2. 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.
  3. Cook the pheasant breasts in a medium-hot pan with a little oil for 4-5 minutes on each side, turning frequently.
  4. Allow the breasts to rest for a few minutes before tearing into strips and adding to the bowl of sauce. Mix well.
  5. Serve your coronation pheasant with salad and warm flatbreads.

A rural stalwart

If you’d like to find out what King Charles III is passionate about, click here to read a short article on his relationship with the countryside.

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Picture of Marta Jacyna

Marta Jacyna

Marta Jacyna is BASC’s communications officer. She is passionate about the countryside and enjoys deer stalking and foraging for food.

Game in the kitchen

BASC regional officer Matt Dutton updates on his team’s work to educate future chefs about the benefits of using wild game as an ingredient.

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