Pheasant Caesar Salad


  • Serves 2


  • 2 pheasant breasts
  • 2 slices of white bread
  • 75g parmesan
  • 2 little gem
  • 25g baby kale
  • 1 lemon zested
  • 1 sprig thyme
  • 1 clove garlic
  • 75ml olive oil
  • Caesar dressing:
  • 500ml mayonnaise
  • 1 zest and juice lemon
  • 1tsp anchovy sauce
  • 1 crushed clove garlic
  • 40g grated parmesan
  • 60g water


  1. In a mixing bowl whisk all the dressing ingredients together and season with black pepper.
  2. Rip the bread into bite size chunks coat in half the oil season with salt and pepper and place on an oven tray and bake at 180c for 4-5 minutes until golden brown.
  3. Heat a grill pan.
  4. Take the pheasant breasts and slice lengthways and open up to form one large piece.
  5. Marinade the breasts in the thyme, garlic and lemon zest and the rest of the oil for at least 1 hr.
  6. Cut the little gem into quarters and char on both sides for 1-2 minutes and remove.
  7. Season the pheasant well and chargrill for 3-4 minutes each side until just cooked.
  8. Rest for 5 minutes and slice.
  9. Arrange the little gem, kale, croutons and pheasant on a plate.
  10. Shave the parmesan on top and finish with the dressing.