Pheasant salad with sloe berries

Jason Athertons simple game salad is a bold plate of autumnal flavours, with peppery watercress, bitter walnuts and tart sloes
By Jason Atherton
Pheasant salad with sloe berries
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 pheasant
  • butter, for frying
  • 100 g toasted walnut halves
  • 200 g sloes
  • 2 shallots, chopped
  • 4 tbsp dark stock
  • 2 tbsp madeira
  • 2 tbsp red wine vinegar
  • 1 bunches wild watercress
  • 1 bunches cultivated watercress
  • parsnip crisps, to garnish


1. Remove the breasts and legs from the pheasant (the remaining carcass can be reserved for making stock in another recipe). Heat a knob of butter in a frying pan until foaming and fry the breasts and legs for 3-4 minutes on each side, or until golden brown all over and still slightly pink in the middle. (The legs may need 1-2 minutes more than the breasts.) Remove the pheasant pieces from the pan and set aside.

2. Add the shallots to the pan and fry for 1-2 minutes, or until softened. Add the stock, madeira and red wine vinegar to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon.

3. Add the walnuts and sloes and cook for 3-4 minutes, or until the berries start to break down. Remove from the heat.

4. Add a bit of butter to a clean pan and fry the mushrooms for 1-2 minutes, or until golden brown and tender.

5. Arrange the watercress on serving plates. Thickly slice the pheasant breast and arrange on top, along with the pheasant leg. Scatter around the mushrooms, then spoon the walnuts and sloes over and around the salad. Garnish with the parsnip crisps and serve immediately.

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