A Hearty, No-Nonsense Game Dish for the Sporting Gentleman
If you enjoy a day on the peg or simply appreciate proper field-to-fork cooking, this Highland Pheasant with Apples is a cracking way to put game to good use. Straightforward, warming and packed with flavour, it’s the kind of dish that brings the spirit of the Scottish Highlands straight to your table. Whether you’ve shot the bird yourself or picked one up locally, this is a recipe every country-minded man should have in his back pocket.
Why This Recipe Suits the Sporting Lifestyle
At ArdMoor we know our customers value simple, reliable and rewarding food after a long day outdoors, whether you’ve been out on the hill, on the farm or working with dogs. This dish delivers exactly that:
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High-protein, hearty game meat
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Minimal fuss
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Big, bold flavour
- A traditional Scottish twist
It’s easy enough to tackle mid-week but impressive enough for when you’ve got mates round.
Ingredients (Serves 6)
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25g butter
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2 tbsp sunflower oil
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Salt & black pepper
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6 pheasant breasts, skinned
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2 onions, thinly sliced
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25g plain flour
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150ml apple juice
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300ml game stock (or chicken stock if that’s what you’ve got)
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2 dessert apples, peeled & sliced into wedges
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2 tbsp double cream
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1 tbsp lemon juice
Method
1. Heat the pan with butter and oil until hot.
2. Season and brown the pheasant, 1–2 minutes each side. Lift out and set aside.
3. Soften the onions in the same pan for 10–15 minutes.
4. Add flour, then slowly stir in the apple juice and stock.
5. Add apples and pheasant, season, cover and simmer for around 12 minutes until just cooked.
6. Finish with cream and lemon juice. Give it a taste, adjust seasoning and serve immediately.
Pro tip: Fry a few extra apple wedges in butter to garnish, takes 2 minutes and looks the part.
Serve It Like a Highlander
This dish pairs perfectly with:
- Creamy mash or buttery new potatoes
- Steamed greens or roasted root veg
- A crisp cider or a good dry white wine (or a whisky on the side if it’s been that sort of day)
Make It Ahead
Perfect if you’re hosting after a shoot day:
- Cook ahead, slightly under-cook the pheasant, chill and reheat gently.
- Freeze the base if needed — just add cream and lemon when reheating.
If you want a dish that marries elegant flavours with hearty comfort and is just a little bit different from your everyday roast, this Highland Pheasant with Apples is beautiful. Follow the steps, respect the cooking times, savour the flavours of game and fruit coming together, and you’ll have something memorable on your table.
Recipe from Merry Berry - Real Food Fast