Warm Pheasant Salad with Wild Mushroom Dressing


  • 4 tbsp olive oil.

  • 4 pheasant breast fillets.

  • 2 whole unpeeled garlic cloves.

  • 200g wild mushrooms (morel, chanterelle).

  • 4 tbsp dry white wine.

  • 2 tbsp finely chopped red onion.

  • 1 tbsp roughly chopped soft fresh thyme.

  • 1 (135g) bag watercress, spinach and rocket salad.

  • 2 nectarines, stoned and sliced.


  1. Pour 1 tbsp oil into a large heavy based frying pan

  2. Add the whole garlic cloves then set the pan over a medium heat.

  3. When the oil is hot fry the pheasant breasts for 2-3 minutes each side until lightly browned and just cooked through.

  4. Transfer them to a board, leave to rest for a few minutes, then slice.

  5. Add the remaining oil to the pan

  6. Add the mushrooms and fry for 1-2 minutes.

  7. Pour in the wine and allow to bubble rapidly for a second or two.

  8. Remove from the heat.

  9. Add the red onion and thyme.

  10. Season.

  11. To serve, divide the salad leaves and nectarines between four plates.

  12. Top with the pheasant breasts, then spoon over the warm mushrooms and their dressing.

Courtesy of “Game to Eat”.