Pheasant breasts with plum sauce recipe

(87 ratings)

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  • healthy
Cost RangeSplashing
Nutrition Per PortionRDA
Calories350 Kcal18%
Fat14 g20%
Saturated Fat4 g20%

A warming dish of winter game in a plum and Chinese five-spice sauce is delicious with pak choi and noodles.


  • 1tsp Chinese five-spice powder
  • 2tsp olive oil
  • 4 pheasant breasts, rinsed and dried with kitchen paper

For the sauce


(makes 400ml/13.5fl oz — only half will be served with this recipe)

  • 500g (1lb) plums
  • 150ml (¼ pint) dry sherry
  • 150ml (¼ pint) vegetable or chicken stock
  • 2tbsp clear honey
  • Soy sauce, to taste

To serve


  • 200g (7oz) egg noodles
  • 4 small pak choi, halved




  1. To make the sauce: Set the oven to gas mark 6 or 200°C. Halve plums, leaving stones in if they don’t  come out easily. Put he plums cut-side down in a roasting tin and pour sherry and stock over. Roast for 30 mins.
  2. Mix five-spice powder and oil and rub over pheasant. Heat a frying pan and when hot, fry breasts for a few minutes on each side, then put the pan in the oven (or transfer meat to a hot roasting tin) and cook for 8 mins. Take breasts out of tin, wrap them in foil and rest them for 10 mins.
  3. Tip the plums and juice into a sieve over the pan the pheasant was cooked in and push through to make a purée. Bring to the boil over a high heat, reduce for about 5 mins, then add honey, and plenty of soy sauce, to taste. Meanwhile, cook the noodles according to pack instructions, steaming the pak choi on top. Divide between plates, slice pheasant and spoon some sauce over. Serve more sauce on the side.
Top Tip for making Pheasant breasts with plum sauce

There’s nothing tastier at the start of the season than young roast pheasant; but an older bird cooked that way could be dry and unappealing. Spot an old pheasant by its long spurs and horny beak and feet. If buying oven-ready birds, you can’t easily check the age, so look out for plump birds. Buy from a reputable butcher or supermarket, and it should be fresh and not too gamey.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies