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, add the whole garlic cloves then set the pan over a medium heat.

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

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

  4. Heat the remaining oil in the pan, add the mushrooms and fry for 1/2 minutes.

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

  6. Remove from the heat.

  7. Add the red onion and thyme.

  8. Season.

To serve: Divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and their dressing.

Courtesy of “Game to Eat”.