Pheasant Satay

With British game week coming up, why not try our Pheasant Satay recipe 


2 Pheasant breasts – cut lengthwise into slices
1 tbsp Lime Juice
2 tbsp Olive Oil
2 tsp Sriracha or Chili Paste
Wooden Skewers (optional but soak for 15 minutes in water if using to prevent them catching on fire!)

Satay Sauce:
1 cup chicken broth
5 tbsp peanut butter
1 tbsp honey
1 tbsp soy sauce
2 tsp fish sauce
2 tsp Sriracha
1 tsp ground ginger
2 cloves garlic – crushed
1 tbsp lime juice

(Serves 2 as a main or 4-6 as a starter)


  1. Place the lime juice, oil and Sriracha in a bowl and mix well before adding the pheasant – make sure each piece of pheasant is well covered in the marinade
  2. Leave to marinade while you make the sauce.
  3. Place all the ingredients for the sauce (except the lime juice) into a medium saucepan and bring to a simmer. Let the sauce simmer until it has thickened but remember to stir regularly.
  4. Once the sauce has thickened add the lime juice and set to one side.
  5. Going back to the marinated pheasant. If you are using skewers, place each piece on a skewer length ways and grill until cooked through – this won’t take long, approximately 5 minutes
  6. If you don’t have skewers, place the pheasant and the marinade in a frying pan and fry until cooked through (no need to add oil to fry as there should be enough in the marinade to stop it sticking!)
  7. Enjoy!

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