How do you cook pheasant breast?

Pheasant breast is a lean yet flavoursome meat. It’s simple to cook but easy to get wrong if you’re not sure what you’re doing, leading to dry meat. To help you avoid dry meat and achieve the best results, our butchers have created our guide to cooking pheasant breast for tips and advice to help you create a tasty meal.

How do you cook pheasant breasts?

Typically, pheasant breasts are pan-fried or oven-cooked, depending on your dish. Our favourite method is pan-frying for the best texture and flavour in a few minutes.

Start off by taking the breast out of the fridge for at least 30 minutes before you start cooking. This will ensure an even cook throughout the meat.

Pat the breast dry with kitchen roll to get a nice sear on the skin. Rub both sides of the meat with salt and pepper.

Add a dash of olive oil to a medium-high heat with a knob of butter. Once the pan is hot, add the pheasant breast and cook for 3 to 5 minutes on each side. Whilst cooking, continuously baste the breast to ensure the meat doesn’t dry out.

If you’re cooking in a sauce, remove a minute earlier and heat the breast through in the sauce.

For roasted pheasant breast, preheat your oven to 200°C. Roast for 15 to 20 minutes in an ovenproof dish.

Once cooked, rest the meat for 5 to 10 minutes before serving.

How do I know the pheasant breast is cooked?

Pheasant meat is typically cooked to a medium cook with a pink middle.

For a medium finish, ensure the internal temperature is between 63°C and 65°C. For a well-done breast, aim for at least 74°C but remove quickly to avoid a dry fillet.

Do you rest the pheasant breast before cooking?

Yes, it’s best to bring your pheasant to around room temperature before cooking, with a minimum of 20 to 30 minutes out of the fridge.

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