BBQ Pheasant with Asian Slaw


Prep Time
30 mins

Cook Time
45 mins

This sweet and sticky pheasant with a light & crunchy Asian slaw beats BBQ chicken hands-down. It’s surprisingly simple to make & looks really impressive, making it perfect for a relaxed date night in for two.


Serving 2
4x Pheasant thighs
4x Pheasant legs
  For the marinade
200g Teriyaki sauce
15g Oyster sauce
15g Tomato ketchup
15g Honey
20g Brown sugar
  For the slaw
2x Large carrots
1/4x Red cabbage
1x Large leek
20g Sesame seeds
100g Mayonnaise
1x Lime
15g Coriander, chopped
  For the garnish
75g Peanuts
1x Sweetcorn cob


2 Roasting trays
2 Mixing bowls
Large knife
Cling film

1. Make the marinade

Mix together the marinade ingredients in a bowl.

2. Marinade pheasant

Place the pheasant thighs and legs in the marinade and coat well. Cover with cling film and set aside in the fridge for at least 30 minutes.

3. Preheat oven

Preheat oven to 180°C. Once hot, arrange the marinated pheasant on a lightly greased roasting tray and cook for 45 minutes, until browned and sticky.

4. Make the slaw

While the pheasant’s roasting, make the slaw. Cut all the vegetables into thin strips, or roughly grate them if you find it easier, and mix with the mayonnaise and sesame seeds.

5. Season

Season the slaw with a touch of salt and lime juice, add the 15g of chopped coriander and mix well.

6. Prepare the garnish

Finally, prepare the garnishes. Spread the peanuts evenly on a roasting tray and toast them in the oven for 8 to 10 minutes until golden brown. Place the corn under a hot grill until it starts to blister then slice into pieces.

7. Plate up

Once the pheasant is ready, start plating up. Place a handful of the Asian slaw in the middle of each plate or board and rest a portion of the pheasant on top. Garnish with a sprinkling of the toasted peanuts and a few sprigs of coriander, finish with the corn and serve.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes