Herb Pheasant Breasts with Lemon Risotto

"I really enjoy eating and preparing pheasant I have a number of friends who shoot and supply me with plenty of birds and was looking for a different take on the more traditional methods. I spent a lot of time living in Italy and had a memory of eating game with risotto and wanted to recreate this dish and found this to be a very tasty dish that always receives plenty of praise from my friends."


  • Pheasant breast

  • 2 tbsp. rosemary

  • 2 tbsp. parsley

  • 2 tbsp. mint

  • 1 tbsp. thyme

  • 300 ml white wine

  • 3 lemons

  • 80 g parmesan cheese

  • 3 cloves garlic

  • Chicken stock

  • Olive oil

  • 3 Onions

  • 60g butter

  • 250g Arborio rice

  • Baby spinach


1. Heat the oil in frying pan and brown the pheasant on all sides. 

2. Transfer to a casserole. 

3. Add onions and garlic to the frying pan and cook on a low heat for 10 mins until soft add the herbs and cook for 5 mins add to the casserole. 

4. Pour the stock into the casserole, put lid on and cook in oven for 1 1/2 hours until the meat is tender.

5. For the risotto melt 40g butter in a heavy pan add onion and cook on a low heat until onion is soft. 

6. In another pan bring stock to a simmer. 

7. Add the rice to the onion and cook for 2-3 mins then add wine and turn the heat up to medium. 

8. When the wine is absorbed add 1-2 ladles of stock at a time until all stock is absorbed. 

9. In a bowl stir 30g parmesan into lemon juice. 

10. Once the rice is cooked add this lemon juice mix, the zest and 20g butter, season cover and rest (the risotto not you!) 

11. Ladle a serving of risotto onto the plate rest the pheasant on top spooning over some of the juices. Sprinkle over herbs and serve.