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    Home » Recipes » Dinner

    Pan Fried Pheasant Breast in a Creamy White Wine Sauce

    Published: May 16, 2024 · Modified: Oct 10, 2024 by Beth Sachs · 18 Comments · This post may contain affiliate links.

    Jump to Recipe

    An easy pan-fried pheasant breast recipe in a creamy white wine sauce with sliced chestnut mushrooms and smoky pancetta.

    It's a rich and meaty dinner party classic that will impress your guests! Serve with carrot and swede mash and roasted Tenderstem broccoli!

    Pheasant breasts in a pan.

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    I'd always been a bit apprehensive about cooking pheasant in the past. However, after some research and several attempts, I learned that pheasant breasts can be treated much like chicken breasts, though they do offer a richer, more gamey flavour.

    👩‍🍳 Why not try my garlic butter chicken recipe next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 How to cook pheasant breast
    • Top Tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More recipes you might like
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    1. Pheasant offers a distinct taste that's both richer and more nuanced than traditional poultry. This gamey flavour can elevate a simple dish to something more gourmet.
    2. The rich, gamey flavour of pheasant complements the creamy white wine sauce. This creates a balanced dish where neither the meat nor the sauce overpowers the other.
    3. Pheasant breasts are lean cuts, providing a good source of protein with less fat compared to some other meats.

    Best pheasant recipe I’ve ever made! Whole family loved it!

    - Kathleen

    🛒 Ingredient notes

    Ingredients for pan fried pheasant breasts.

    Pheasant Breasts - four skinless pheasant breast fillets.

    Butter and Olive Oil - for pan frying.

    Garlic - finely chopped.

    Chestnut Mushrooms - or use closed cup mushrooms instead.

    Pancetta - this can be substituted for smoked bacon lardons or chopped streaky bacon.

    Creamy Sauce - made with white wine, double cream, wholegrain mustard, and freshly chopped parsley.

    Salt and Pepper - for seasoning.

    🔪 How to cook pheasant breast

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.

    Two: Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest.

    Three: Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.

    Four: Pour in the white wine and let the majority of the liquid evaporate off.

    Pheasant breasts in a frying pan.

    Five: Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.

    Six: Return the pheasant breasts to the pan and warm through for 2 minutes before serving.

    Pheasant breasts in a creamy white wine sauce.

    Top Tips

    • If your pheasant breasts are particularly small, turn them after 4 minutes.
    • After cooking, let the pheasant breasts rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier bite.
    • Pheasant breasts are very low in fat so it's essential you don't skip on the olive oil and butter when pan frying, otherwise you risk them drying out.

    🍴 Serving suggestions

    Serve the pheasant breasts with creamy mash, roast sweet potatoes, air fryer broccoli, and slow cooker red cabbage.

    Pan fried pheasant breasts in a creamy sauce with mashed potato and green vegetables.

    📖 Variations

    • Don't like mushrooms? Add spinach instead.
    • Try using a dry cider instead of white wine in the creamy sauce.
    • Make a sauce with fresh blackberries, red wine, and balsamic vinegar. The sweet and tangy sauce contrasts nicely with the pheasant.
    • Wrap the pheasant breasts in sage leaves and prosciutto before pan-searing
    • Flavour the sauce with tarragon instead of parsley.
    • Try oven-roasting or slow-cooking the pheasant instead of pan-frying.
    • Use chicken breasts or pork steaks when pheasant isn't in season.

    🥡 Storage

    Store - Place the cooked pheasant breasts and sauce in an airtight container and store it in the fridge for up to 48 hours.

    Reheat - Reheat in the microwave until piping hot.

    Freeze - Allow the dish to cool down, place it in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.

    Pan fried pheasant breasts in a creamy mushroom sauce.

    ❓ Frequently asked questions

    Why is my pheasant tough?

    Either the heat is too high or it has been cooked for too long. Pheasant breasts are smaller than chicken so need slightly less time to cook than a standard chicken breast.

    Can you eat pheasant medium rare?

    It's best to cook it thoroughly so there is no pink remaining.

    What does pheasant taste like?

    It's fairly similar to chicken and turkey in texture, but a little more gamey in taste.

    Is pheasant meat healthy?

    Pheasant meat is lower in fat and higher in protein than chicken. It's generally considered a lean meat.

    😋 More recipes you might like

    • Chicken in Creme Fraiche Sauce
    • Pork Stroganoff
    • Roast Beef Stroganoff
    • Sherry Braised Pork Cheeks

    Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

    Recipe

    Pheasant breasts in a creamy white wine sauce.
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    4.96 from 24 votes

    Easy Pan Fried Pheasant Breasts Recipe

    An easy pan-fried pheasant breast recipe in a creamy white wine sauce with chestnut mushrooms and pancetta.
    Course Main Course
    Cuisine British
    Prep Time 8 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 28 minutes minutes
    Servings 4
    Calories 531kcal
    Author Beth Sachs
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    Equipment

    • Chopping Board
    • Knife
    • Measuring Spoons
    • Measuring Jug
    • Frying Pan

    Ingredients

    Metric - US Customary
    • 4 Pheasant Breasts skinless
    • 1 tablespoon Butter
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • 1 Garlic Clove peeled and chopped
    • 160 g Pancetta cubed
    • 250 g Chestnut Mushrooms Sliced
    • 60 ml White Wine
    • 100 ml Double Cream
    • 1 teaspoon Wholegrain Mustard
    • 1 tablespoon Parsley chopped

    Instructions

    • Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.
      4 Pheasant Breasts, 1 tablespoon Butter, 1 tablespoon Olive Oil, 1 teaspoon Salt, ½ teaspoon Pepper
    • Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest (or continue to cook for another minute).
    • Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.
      1 Garlic Clove, 160 g Pancetta, 250 g Chestnut Mushrooms
    • Pour in the white wine and let the majority of the liquid evaporate off.
      60 ml White Wine
    • Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.
      100 ml Double Cream, 1 teaspoon Wholegrain Mustard, 1 tablespoon Parsley
    • Return the pheasant breasts to the pan and warm through for 3-4 minutes before serving.

    Video

    Notes

    Expert Tips:
    • If your pheasant breasts are particularly small, turn them after 4 minutes.
    • After cooking, let the pheasant breasts rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier bite.
    • Pheasant breasts are very low in fat so it's essential you don't skip on the olive oil and butter when pan frying, otherwise you risk them drying out.
     
    Variations:
    • Don't like mushrooms? Add spinach instead.
    • Try using a dry cider instead of white wine in the creamy sauce.
    • Make a sauce with fresh blackberries, red wine, and balsamic vinegar. The sweet and tangy sauce contrasts nicely with the pheasant.
    • Wrap the pheasant breasts in sage leaves and prosciutto before pan-searing
    • Flavour the sauce with tarragon instead of parsley.
    • Try oven-roasting or slow-cooking the pheasant instead of pan-frying.
    • Use chicken breasts or pork steaks when pheasant isn't in season.
     
    Storage:
    Store - Place the cooked pheasant breasts and sauce in an airtight container and store it in the fridge for up to 48 hours.
    Reheat - Reheat in the microwave until piping hot.
    Freeze - Allow the dish to cool down, place it in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Pan Fried Pheasant Breasts Recipe
    Amount per Serving
    Calories
    531
    % Daily Value*
    Fat
     
    41
    g
    63
    %
    Saturated Fat
     
    15
    g
    94
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    17
    g
    Cholesterol
     
    137
    mg
    46
    %
    Sodium
     
    918
    mg
    40
    %
    Potassium
     
    666
    mg
    19
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    32
    g
    64
    %
    Vitamin A
     
    661
    IU
    13
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    54
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. sherry M

      February 09, 2022 at 5:28 am

      i'm not sure we can get pheasant here in australia but you could use chicken i guess!

      Reply
      • Beth Sachs

        February 09, 2022 at 8:12 am

        Hi Sherry! Yes chicken breasts would work well, although they would need a few minutes longer cooking as they are thicker than pheasant breasts.

        Reply
      • KeithL

        March 07, 2023 at 6:52 pm

        5 stars
        Very good. I had a breast fillet (I. e. just one side) so I reduced the cooking time by 1 min each side and tenderness was spot on. The mushroom & mustard sauce was so tasty, I didn't have enough spare tastebuds for the pheasant flavour. I'd also like to support the other reviewer who said they liked the quantity reminder you include in the "recipe card" at the end. Thanks.

        Reply
        • Lynne Tann-Watson

          March 29, 2023 at 5:32 pm

          Very tasty though perhaps a bit less tender than I would have liked. I had no pancetta so used smoked bacon. I'd definitely do it again...maybe a bit less salt.

          Reply
    2. Heidi Reed

      May 18, 2022 at 3:59 am

      5 stars
      I made this recipe tonight and it turned out five star! I did find that I had to use extra oil for pan frying the pheasant breasts. Also, I substituted bacon for the pork belly that was included in the recipe.

      Reply
    3. Kevin

      October 09, 2022 at 6:36 pm

      4 stars
      Possibly breasts needed slightly less cooking time.

      Reply
    4. Becky

      October 19, 2022 at 11:48 pm

      5 stars
      Excellent. We usually get grouse but happened to have pheasant. Will definitely try this again with grouse. The only modification I made was a little more cream and 1/2 tarragon 1/2 parsley. Turned out great! Love that the ingredients to each step were included with the step, made it so easy!! Every recipe should be like that!

      Reply
      • Beth Sachs

        October 20, 2022 at 6:27 am

        Glad you enjoyed it Becky!

        Reply
    5. Chris wheeler

      January 07, 2023 at 9:18 pm

      Absolutely lovely.
      We re in our 70s but still do one new recipe a week. This was supposed to be New Year’s Eve but covid took over and just had it tonight, its gorgeous, rich without being sickly!loved it. Followed recipe exactly? Def do it again.

      Reply
    6. Rod

      January 08, 2023 at 10:00 pm

      I found myself home alone with a couple of Pheasant breasts, short of mushrooms and garlic, used bacon and onion. Brilliant way to get breast meat cooked without drying it out. Delicious. Thankyou

      Reply
    7. Victoria

      March 27, 2023 at 2:30 pm

      Excellent recipe, cooked it today and will keep trying it with other meats & poltry.

      Reply
    8. Christine Foster

      May 20, 2023 at 6:33 pm

      5 stars
      I made this last night for 5 us...one was the person who shot the pheasant. All were DELIGHTED with the flavor! I had chunks of proscuitto, rather than panchetta, added more wine & cream and it was DELISH!
      I also tried dredging some of the breasts in flour & corn starch with the seasoning in it. Make sure to use LOTS of butter. 4 mins MAX per side, as they continue to cook when removed from the pan and then when you reheat after the sauce is made.
      Everyone raved and wanted the recipe. 🙂

      Reply
    9. Kathleen

      October 10, 2023 at 4:17 pm

      5 stars
      Best pheasant recipe I’ve ever made! Whole family loved it!

      Reply
    10. Don Beermann

      January 02, 2025 at 4:12 pm

      5 stars
      Outstanding recipe for pheasant breasts; prepared 1/1/2025. I used for two large pheasant breasts and saved portion of sauce for another use. Compatible flavors and keeps the pheasant moist. Will highly recommend to my hunting friends. Served with breakfast sausage and apple stuffing and seared broccoli.

      Reply
    11. Renae

      January 07, 2025 at 12:29 am

      Great recipe. I live in the US and over the holidays, my husband went pheasant hunting. Most of what he killed was donated to a local food bank, but he brought several breasts home. I had no clue how to cook them and I found this recipe. It was easy and so tasty. As I live in the US, I had to convert some of the measurements (grams and ml to cups), and substituted heavy whipping cream for double cream, and it turned out great. Thank you!

      Reply
    12. Sharon

      January 14, 2025 at 12:50 am

      5 stars
      This is an excellent recipe! I only had a sweet reisling for the white wine - thought it was a bit of a gamble but the flavors balanced nicely. Also used bacon as I didn't have pancetta. LOVE the mushroom sauce. Well done!

      Reply
    13. Frankie Pulley

      February 13, 2025 at 12:21 am

      5 stars
      Wonderful recipe. Restuarant quality for sure.

      Reply
    14. Daree

      June 14, 2025 at 1:17 pm

      5 stars
      This an amazing recipe! I no longer make pheasant any other way. If I run out of pheasant, I plan to make it with chicken. Substitutions I use: bacon for pancetta, white button mushrooms for Chestnut mushrooms. This recipe is regularly in the menu rotation. Thank you!

      Reply
    4.96 from 24 votes (14 ratings without comment)

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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