Well you wouldn’t think what with the unusual warm and sunny weather we have had this October and even into November, that it was apples and pheasants on the menu time, more like ‘chicken salad pool side!’.

I live near some apple orchards and this year they seem to be in abundance; in fact, so much so that when I’m out on appointments market appraising property with Equus the owners are offering their bountiful fruit to me almost daily.

This recipe may be a bit adult, but leading up to Bonfire night and the like, this might be just right for you and your friends. It can also be part cooked to free up some time for the cook.

Those keen on sustainability and have friends that shoot may like to put a regular order in for a pheasant or two during the shooting season “field to fork” is my motto.


  • 25g (1oz) butter
  • 2 tablespoons sunflower oil
  • salt and freshly ground black pepper
  • 6 pheasant breasts, skinned
  • 2 onions, thinly sliced
  • 25g (1oz) plain flour
  • 150ml (1/4 pint) apple juice
  • 300ml (1/2 pint) game stock
  • 2 dessert apples, peeled and cut into thin wedges
  • 2 tablespoons double cream
  • 1 tablespoon lemon juice


If you haven’t game stock, use chicken stock cubes. For a special occasion, prepare a few more apple wedges and fry in butter. Serve alongside the pheasant as a garnish. This is wonderful served with mash. Pheasant legs are not suitable for this recipe as the cooking time is very short and legs need long slow cooking otherwise they are tough.

Pheasant Photo.JPG


  1. Heat half the butter and all the oil in a large non-stick frying pan until very hot.
  2. Season the pheasant breasts, and brown them in the hot frying pan over a high heat until brown, about 1-2 minutes on each side. Set aside.
  3. Heat the remaining butter in the unwashed frying pan, add the onions and fry until they are tender and their wetness has evaporated, about 10-15 minutes.
  4. Sprinkle in the flour and gradually blend in the apple juice and stock. Bring to the boil, stirring, then add the apples and pheasant breasts, and season with salt and pepper. Cover and simmer over a low heat for about 12 minutes or until the pheasant breasts are just cooked through. Do not overcook.
  5. Stir in the double cream and lemon juice, check the seasoning and serve hot.

PREPARING AHEAD - Cook a day ahead, slightly undercooking, then reheat gently until hot. Freeze for up to a month add cream and lemon juice when reheating.