Chef’s Recipe: Breast of Pheasant


Our Head Chef Chris, is passionate about cooking delicious seasonal dishes at The Stag, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing to share is his breast of pheasant with caramelised apples and a hint of curry.

“I love a great game dish, and this one is just perfect for this time of the year” says Chris.

He encourages you to give it a try and impress your guests over the festive season.


Ingredients (serves 4):

  • 4 pheasant breasts
  • Salt and freshly ground white pepper
  • 3 dessert apples, peeled, cored and diced
  • 40g sugar
  • 40g unsalted butter
  • 2 tsp oil
  • 50ml dry white wine
  • 175ml curry sauce
  • 85ml double cream
  • 4 tomatoes, skinned, seeded and diced
  • 4 sprigs fresh dill

The Method:

  • Melt 25g of butter, add the apples and fry over high heat for 1 minute, tossing frequently
  • Add the sugar and fry, tossing the apples occasionally, until they are an evenly golden brown
  • Season the pheasant breasts
  • Heat the oil in another pan, add the remaining butter and, once sizzling, place the breasts skin side down into the pan
  • Cook over a low heat for about 3 minutes on each side. Be careful not to over cook them – pheasant is best left slightly pink as it dries out very quickly
  • Remove the breasts from the pan and keep warm
  • Pour off the fat from the pan, add the white wine and reduce until almost gone
  • Add the curry sauce and bring to the boil
  • Once boiling, add the cream and reduce slightly


Enjoy with friends, over a bottle of red wine.


Try Chris’ delicious dishes for yourself; book online to enjoy a meal at The Stag on the River.