Coronation Pheasant


Prep Time
10 minutes

Cook Time
5 - 10 minutes

Ideal to use up leftover pheasant after a roast or alternatively a delicious summer dish that can be put in wraps, sandwiches or as a salad. A great way to use up leftover roast pheasant or introduce those who have never eaten game before. To make it healthier then use light mayonnaise and natural yogurt.


Serving 4
6 x tbsp Mayonnaise
2-3 x tsp Mild curry powder, to taste
½ x tsp Ground cinnamon
2 x tbsp Mango chutney
1-3 x tbsp Sultanas, or to taste
500g x Shredded, cooked, pheasant or raw pheasant breast


1 x Large non-stick pan
1 x Large bowl

1. If using

left over pheasant, shred it and put on one side, if cooking then toss the pheasant breasts with 1 tsp curry powder and 1 tbsp of oil. Heat a large non-stick pan and cook the pheasant for 4-5 mins on each side until golden and cooked through, then cut into strips.

2. In a large bowl

add the mayonnaise then mix in the curry powder, cinnamon, chutney and optional sultanas together, season with black pepper and a little salt.

3. Add the

 shredded pheasant and stir to coat in the sauce.

4. If very dry

then stir in small amounts of water until desired texture.

5. To serve

you can put it on a bed of spinach, add into the filling off a sandwich or with a baked potato.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes