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Pheasant Breast with Mashed Potato and Grilled Vegetables


For the Pheasant Breast:

  • Pheasant breasts from Grid Iron Meat
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

For the Mashed Potato:

  • 4 large potatoes, peeled and diced
  • 4 tablespoons butter
  • splash of whole milk
  • Salt and pepper to taste

For the Grilled Vegetables:

  • A selection of your favourite vegetables (e.g., bell peppers, courgettte, asparagus, and cherry tomatoes)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon dried rosemary

Prepare the Pheasant Breast:

Preheat your grill or grill pan to medium-high heat.

Rub the pheasant breasts with olive oil and season generously with salt, black pepper, dried thyme, and garlic powder.

Grill the pheasant breasts for about 4-5 minutes per side or until they reach an internal temperature of 74°C. Remove from the grill and let them rest for a few minutes before slicing.

Make the Mashed Potato:

In a large pot, boil the diced potatoes until they are tender, usually about 15-20 minutes. Drain.

Mash the cooked potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Grill the Vegetables:

Toss the vegetables with olive oil, salt, black pepper, and dried rosemary.

Grill the vegetables on the preheated grill for about 5-7 minutes, turning occasionally until they are slightly charred and tender.


Place a generous spoonful of creamy mashed potatoes on each plate.

Slice the grilled pheasant breasts and arrange them on the plate or over the mashed potatoes.

Scatter the grilled vegetables around the plate.


Serve with a glass of your preferred drink and enjoy the delicious taste of North Yorkshire in every bite.

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Here are some drink options that pair well with pheasant:

Red Wine: Pheasant's rich, gamey flavour pairs beautifully with red wines. Consider a medium to full-bodied red wine such as Pinot Noir, Merlot, Syrah (Shiraz), or Cabernet Sauvignon. These wines have the depth and complexity to complement the meat without overpowering it. Pinot Noir, in particular, is known for its versatility and ability to complement game birds like pheasant.

White Wine: While red wine is the traditional choice, some white wines can also work well with pheasant, especially if the dish includes lighter sauces or herbs. Opt for a rich, oaked Chardonnay or a Viognier with its floral and fruity notes.

Beer: A well-chosen beer can be a delightful pairing. Consider a malty brown ale or a robust porter. These beer styles have enough body and flavour to compliment pheasant.

Cider: A dry or semi-dry cider can be an excellent choice, particularly if your pheasant dish incorporates fruity or sweet elements. The crispness of cider can cut through the richness of the meat.

Bourbon or Whiskey: For those who prefer spirits, a good quality bourbon or whiskey can be a sophisticated choice. The caramel and vanilla notes in bourbon can harmonise with the flavours of pheasant.

Sparkling Water: If you want a non-alcoholic option, sparkling water with a twist of lemon or lime can be a refreshing palate cleanser that compliments the dish.

Herbal Tea: For a unique and non-traditional pairing, consider serving a fragrant herbal tea like chamomile or lavender. These teas can provide a gentle contrast to the robust flavours of pheasant.

Coffee: A strong, black coffee or espresso can be surprisingly complementary to pheasant, especially if the dish incorporates coffee in the sauce or seasoning.