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Revive your survival instincts through immersive wilderness experiences.


  • Writer's pictureEliza Brown

A Pheasy Feast!

The MOST delicious, melt in your mouth, juicy Pheasy Burgers! One minor drawback that almost all game have is a lack of fat content. This can be very problematic and lead to tough, dry dishes. However, a solution I have learnt is to soak the meat in buttermilk for a few hours, or for even better results, overnight. This method helps tenderise the meat.

This recipe will convince any game sceptic of the virtues of pheasant. It is super quick and super easy. It is a dish that was inspired from the cookbook Hunt, Gather, Cook - worth a read!

Pheasy Burgers:

serves 4


4 pheasant breasts

500ml buttermilk

500ml vegetable oil, for deep frying

10 tbsp plain flour

1 tbsp salt

1 tbsp cayenne pepper

1 tbsp smoked paprika

To serve:

4 brioche burger buns

Garlic Mayo

8 Rashers Streaky Bacon

4 slices your favourite cheese

Mixed Salad leaves

Hot Sauce


STEP 1 Place the pheasant breasts in a bowl and pour over the buttermilk. Cover the bowl and keep in the fridge for a few hours or overnight.

STEP 2 Prepare the remaining components ready for the burger. Fry or grill the bacon and toast your brioche buns.

STEP 3 Heat the oil in a deep sided pan or La Creuset dish. The oil will need to reach 170 degrees centigrade.

STEP 4 Whilst the oil is heating up, combine the flour, spices and salt in a bowl. Remove any excess buttermilk from the pheasant breasts and cover in the flour mixture. Coat well and gently place the breasts in the hot oil. Fry for a couple of minutes on each side, until golden. Once done, remove from the oil and drain on a paper towel. STEP 5 To assemble your burger, spread the garlic mayo on the top and bottom bun, add the burger and top it with bacon, cheese, salad leaves and hot sauce. To melt the cheese, place on the pheasant burger and put it under the grill for a few minutes. Spice up with hot sauce at the end if preferred!

Let me know how you get on and if you have any questions.


Love, Eliza. x


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