Thyme Pheasant Strips with Beetroot Salad

As we head into the game season, try these quick & easy pheasant strips with a tangy beetroot & thyme twist!


Prep time -20-25mins

Cooking time 15-20mins

Serves 2-3 people


  • 2 tablespoons thyme leaves
  • 2 pheasant breasts
  • 1 egg (beaten)
  • rapeseed oil (for drizzling)
  • 175g panko breadcrumbs
  • 300g cooked beetroot (cubed)
  • 1 carrot (peeled and grated)
  • 25ml apple cider vinegar
  • 1 lime (zest & juice)
  • salt & pepper


  1. Pre-heat the oven 180c gas mark 5
  2. Place the cubed beetroot into a large bowl add the grated carrot and 1 tablespoon thyme leaves and mix, add the cider vinegar, lime juice & zest and a teaspoon of sugar and steep for at least an hour.
  3. Cut the pheasant breasts into strips, add the beaten egg to a bowl, season with salt & pepper.
  4. Place the pheasant strips into the egg mixture and leave for 1-2 minutes.
  5. Place the panko breadcrumbs and the rest of the thyme leaves into a bowl and mix. Take a pheasant strip and roll into the breadcrumbs making sure the strip is coated. Repeat the process until all the strips are coated then place onto a baking tray.
  6. Drizzle rapeseed oil over the strips then place into the oven and cook for 15 -20 minutes until the pheasant is cooked, and the breadcrumbs are golden.
  7. Give the beetroot salad a stir and serve with the warm pheasant strips.


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