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Pan fried pheasant breast with an apple and potato rösti, creamed savoy cabbage and cider sauce.

Serves 4


4 Pheasant breasts
250g waxy potatoes peeled
250g granny smith’s apples
Salt and pepper
100g Butter cubed and chilled
180g Savoy cabbage shredded
150ml Double cream
150ml Cider
150ml Brown sauce (available in supermarkets)
2 tbsp olive oil


Apple and potato rösti:

  1. Grate the potato in long strips in to a bowl
  2. Peel and core the apples and grate them on top of the potatoes
  3. Mix the apples and potatoes and season
  4. Dry the mixture by putting it in to a clean cloth and squeezing hard
  5. Heat a frying pan until hot and stand one or more round metal cutters inside the pan. Press a quarter of the mixture down inside each cutter to make a round shape. As each rösti cooks slide a little knob of butter down the side
  6. When the underside is golden brown (approx. 2 minutes) remove the metal cutter and flip over the rösti with a palette knife. Cook the other side for a further 2-3 minutes or until crisp. Repeat the process until you have 4 röstis in total. Keep them warm until required.

Creamed savoy cabbage:

  1. Add the shredded cabbage to a medium sized saucepan with approx. 100ml of cold water and a couple of knobs of butter.
  2. Bring to the boil and then simmer until the cabbage is just firmer than al dente.
  3. Season and then add the double cream.
  4. Bring to the boil and then simmer until the cream has reduced and the cabbage is cooked through, but is still a little firm to the bite. The cabbage should be well mixed with the cream and not runny.
  5. Keep warm.  

Cider sauce:

  1. Add the cider to a medium saucepan and reduced by approx. two thirds
  2. Add the brown sauce bring to the boil and simmer for 5 minutes. Keep warm

Pheasant breast:

  1. Heat a large frying pan and add the olive oil
  2. Season the 4 pheasant breasts and place them presentation side down in the hot frying pan.
  3. Allow the breasts to take on a little colour and then turn them over. Add a couple of knobs of butter and baste the breasts
  4. Place the breasts in to the oven (200 ̊c) and cook them for approx. 5 minutes until they are firm to the touch. Timings will depend on the size of the pheasant breasts.
  5. Allow the breasts to rest in a warm place whilst the dish is assembled


Place the creamed savoy cabbage equally in the centre of 4 warmed plates and top with a rösti. Carve each pheasant breast and place one breast on each rösti. Finish off the dish by napping the sauce over the breast and around the plate. Serve and enjoy!