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Pheasant breasts in a creamy white wine sauce.
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4.95 from 20 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
Cook Time 20 minutes
Total Time 28 minutes
Servings 4
Calories 531kcal
Author Beth Sachs

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.

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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