Pheasant with mushrooms and spinach

    15 min

    Here is an easy but delicious recipe I made the other day. Pan fried pheasant breasts with fresh mushrooms and spinach. The whole dish should take 15 to make including prep if you use microwave rice. Perfect for 2!


    London, England, UK
    9 people made this

    Serves: 2 

    • 2 pheasant breasts (no skin)
    • Mushrooms such as oyster, shitake and chestnut
    • ½ bag of fresh spinach, washed
    • 2 portions of brown basmati rice (microwave kind)
    • 4 tablespoons of red wine
    • Garlic
    • Salt and pepper to taste
    • Garlic salt
    • Knob of butter
    • Olive oil

    Prep:2min  ›  Cook:12min  ›  Extra time:1min  ›  Ready in:15min 

    1. Blanch spinach by pouring boiling water over it until it softens (2-3 min). Drain water and put to the side.
    2. Put 2 tablespoons of olive oil into a non stick pan over high heat. Once the oil is nice and hot, add the pheasant breast and cook for 2 min on each side. Take out the breasts and put to the side to rest. Cover with foil so they don’t get cold.
    3. add the roughly chopped mushrooms and cook for 2- 3 min. Add a knob of butter and some minced garlic. Once the mushrooms have cooked and start to soften add the blanched spinach. Make sure the spinach has been drained. Continue to stir and add red wine if using. You don’t want it to be soggy. The mushrooms in total should be cooked for 4-6 minutes. You can add a dollop of sour cream , cream or creme fraiche to enhance texture.
    4. Once these are cooked serve on a bed of rice and have a side salad.
    5. The whole dish should take max 15 to make including prep.


    Tinned lentils can also be used instead of or as well as the spinach.

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