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What's Cookin'?

A recipe for SeptemberPheasant breasts with lemon, thyme and chilli

This method of cooking also works just as well with chicken and quail

Serves 2  
Prep 5 minutes (plus 30 minutes marinating)  
Cook 2 10 minutes  

      • 2 pheasant breasts, skin on or off
      • 2 tbsp olive oil
      • 1 lemon, thickly sliced
3 -4 sprigs fresh thyme
      • 1 red chilli, seeded and chopped
      • salt and freshly ground black pepper
          1 Place the pheasant breasts in a sealable plastic bag. Add the oil, lemon slices, thyme sprigs, chilli and plenty of seasoning and rub the bag sides to coat the pheasant meat thoroughly in the marinade. Leave in the fridge for half an hour or longer.

          2 Heat a griddle pan or frying pan until smoking hot then add the pheasant and cook for 8 – 10 minutes turning once until browned and cooked through so the juices run clear from the meat. Transfer to a board and cover loosely and leave to rest for 5 minutes. Add the lemon slices to the pan and cook quickly on both sides over a high heat until charred. Serve with the pheasant. I serve them with oven cooked sweet potato wedges and a big rocket or watercress salad.

          We would like to thank Mary Gwynn for this recipe.
          Mary is a food writer and editor 
The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press), available now from good bookshops.