This recipe is novice-friendly and makes a light but thick citrus sauce that brings the dish to life. It is so easy and quick to cook that it’s ready and on the table in just minutes. Family and friends will think you’ve done a professional cookery course!

Ingredients (serves two)

* Two skinned breasts off one pheasant * a handful of chopped parsley * one lemon * 1/2oz butter in an equal drizzle of olive oil * two cloves of garlic, finely diced * salt and pepper * 2tbsp plain flour * 1/4 pint game stock or vegetable Oxo * a tot of white/rosé wine (or sherry) * 1tsp (heaped) cornflour mixed into 1tbsp cold water


1. Take the pheasant and lay each breast between two sheets of cling film. Using a rolling pin, gently tap the meat all over to flatten it to about the thickness of a pencil. Chop the parsley and put it to one side. Remove the rind from the lemon with a grater, again putting it to one side, and then juice the lemon.

2. Heat up a frying pan on a medium temperature. Add the butter, olive oil and garlic, and let the mixture bubble gently.

3. Peel away the cling film from one side of the pheasant and season the game with salt and pepper. Then tease the pheasant from the cling film and lay the seasoned side down on to a flat plate of plain flour. Now season the facing side and turn the game over to coat the other side with flour. Lay the breast into the butter/oil mixture to start frying it gently. Repeat this process ith the other breast. After two minutes, turn the pheasant over to brown the other side. Once both sides are browned, add the stock and your wine or sherry. Add the lemon juice as well as the mixed cornflour and water. This will thicken the sauce. Spoon over the sauce as the breasts cook. Allow them to cook for a few more minutes and then serve immediately.

4. Garnish the food with some fresh parsley, sprinkle the lemon rind over the game and serve with some peppery rocket.


Have everything ready to cook, and be methodical. If there is any yellow fat on the pheasant, I tend to discard it. You will only need the very top (yellow) layer of the lemon rind, and no white pith. Use white/rosé wine or sherry — red is a bit too strong. If the sauce is bitter, you can sweeten it with a drizzle of honey.