Coronation pheasant
Union Jack bunting
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Coronation pheasant

Coronation pheasant recipe

Are you after a simple and delicious recipe to wow your guests on coronation weekend?

Look no further – our coronation pheasant will definitely be a hit.

Ingredients

  • 3 pheasant breast fillets
  • 5tbsp natural yoghurt
  • 3tbsp mild curry powder
  • 1tsp turmeric
  • 1tsp cinnamon
  • 2tbsp mango chutney
  • Sultanas (optional)
  • Salt and black pepper
  • Olive oil
  • 2 large flatbreads

Serves 2

Coronation pheasant ingredients

Ready in just 45 minutes

(including marinating time)

Let's get cooking...

  1. Mix 1tbsp of the curry powder with a little oil until you have a marinade the consistency of runny honey. Then add to a zip-lock bag with the pheasant breasts, give everything a good shake, and marinate for half an hour.
  2. Add the yoghurt to a bowl then mix in the remaining curry powder, turmeric, cinnamon, chutney, seasoning and – if desired – the sultanas. Put to one side.
  3. Cook the pheasant breasts in a medium-hot pan with a little oil for 4-5 minutes on each side, turning frequently.
  4. Allow the breasts to rest for a few minutes before tearing into strips and adding to the bowl of sauce. Mix well.
  5. Serve your coronation pheasant with salad and warm flatbreads.

A rural stalwart

If you’d like to find out what King Charles III is passionate about, click here to read a short article on his relationship with the countryside.

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Picture of Marta Jacyna

Marta Jacyna

Marta Jacyna is BASC’s communications officer. She is passionate about the countryside and enjoys deer stalking and foraging for food.
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