Marinated Pheasant breasts on a bed of vegetables, with brandy and cream

Ingredients for 4 people

  • 4 Pheasant Breasts;
  • 100g diced streaky bacon;
  • 1 medium onion diced fine;
  • 2 sticks celery, chopped;
  • 1 medium carrot sliced thinly;
  • 2 small leeks chopped;
  • 2 crushed cloves garlic;
  • 50g sliced mushrooms;
  • 1 glass brandy;
  • freshly ground black pepper, salt to taste
  • ½ pint double cream.

For the Marinade:

  • 1 tablespoon runny honey;
  • 2 tablespoons Soy Sauce;
  • 2 tablespoons Sesame Oil;
  • 1 sprig fresh thyme.


  • Marinate the pheasant breasts for an hour in the above marinade, turning at half time. This will make them moist and tender.
  • Fry the bacon, onion, celery, carrot and garlic in an ovenproof casserole with a lid, until the vegetables are translucent but not brown.
  • Fry the mushrooms in a little butter for 3 or 4 minutes, stirring frequently. Add to the casserole.
  • Using the same frying pan, flash fry the pheasant breasts (which you have removed from the marinade, dried and dusted in flour) in a couple of tablespoons of good Olive oil, until just turning golden. Put them in the casserole on top of the vegetables.
  • Cover and cook in a medium oven for 25 minutes, adding the brandy 10 minutes before the end and the cream 5 minutes before serving. You can omit the cream if you wish, it does make the dish wonderfully rich!