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Sat 07/12/2019
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What's Cookin'?

A recipe for July Pheasant breasts with lemon, thyme and chilli

Serves 2
Prep: 5 mins plus 30 minutes marinating
Cook: 10 minutes

    • 2 pheasant breasts, skin on or off
    • 2 tbsp olive oil
    • 1 lemon, thickly sliced
3 -4 sprigs fresh thyme
    • 1 red chilli, seeded and chopped
    • salt and freshly ground black pepper
    1. Place the pheasant breasts in a sealable plastic bag. Add the oil, lemon slices, thyme sprigs, chilli and plenty of seasoning and rub the bag sides to coat the pheasant meat thoroughly in the marinade. Leave in the fridge for half an hour or longer.

    2. Heat a griddle pan or frying pan until smoking hot then add the pheasant and cook for 8 Ė 10 minutes turning once until browned and cooked through so the juices run clear from the meat. Transfer to a board and cover loosely and leave to rest for 5 minutes. Add the lemon slices to the pan and cook quickly on both sides over a high heat until charred. Serve with the pheasant. I serve them with oven cooked sweet potato wedges and a big rocket or watercress salad..

    This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook. She is on the committee of Penshurst Farmers Market.