This recipe uses Cajun spices to give a mildly spiced pheasant breast which can be served in a baguette or with a salad.

Cajun Pheasant

By Annette Woolcock Published: August 22, 2014

  • Yield: 4 Servings
  • Prep: 1 hr 30 mins
  • Cook: 10 mins
  • Ready In: 1 hr 40 mins

A mildly spiced pheasant breast



  1. Lay the pheasant breast on a flat surface and using a sharp knife cut horizontally into the thickest part of the breast and then all along. Make this cut 3/4 way into the breast and open up. You will have a heart shape escalope the same thickness all the way through.
  2. Mix the olive oil and Cajun spices together with a whisk. Dip each breast into the mix and coat well. Lay the pheasant in a dish and pour over the remaining mix. Leave to marinate for at least an hour (preferably over night).
  3. Peel and deseed the cucumber then grate with a cheese grater. Place the cucumber in a colander and season with salt; leave while the pheasant is marinating. Once the cucumber has been allowed to drain, squeeze out the excess water and mix in yogurt, honey and coriander
  4. Remove the pheasant from the marinade and scrape of any excess. Season and grill on a medium grill 3 to 4 minutes each side.
  5. Serve with the yoghurt mix, with a fresh baguette and a mixed salad
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