Pheasant Breast with Bacon and Savoy Cabbage

Lean and delicately gamey, pheasant breast benefits from quick cooking and a little added fat, which makes streaky bacon a natural partner. Here the bacon wraps around the meat to protect it as it pan-roasts, bringing saltiness and crisp edges without overwhelming the bird. Savoy cabbage keeps the plate firmly in British dinner territory: buttery, lightly garlicky and tender rather than heavy. The pan juices are loosened with chicken stock to make a simple savoury sauce, giving a practical, polished finish to a straightforward game supper.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style British game cooking
Flavor profile Savoury • Rich • Buttery
Techniques Pan-frying • Roasting • Sautéing
Key equipment Ovenproof frying pan • Tongs
Cooking style Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Bacon protects lean game: Wrapping the pheasant in streaky bacon helps shield the delicate breast meat while adding savoury fat as it cooks.
  • Pan juices become the sauce: Cooking the cabbage and stock in the same pan captures the browned bacon and pheasant flavours without needing a separate sauce.
  • Simple, robust sides: Buttery Savoy cabbage gives the dish a warm, earthy balance that suits the richness of the bacon and game.

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Timing notes

  • Rest before slicing: Give the pheasant its full resting time so the juices settle and the breast slices more cleanly.
  • Serve promptly: Pheasant breast is best served soon after resting, while the meat is still moist and the bacon retains some crispness.

Texture tips

  • Keep the meat tender: Pheasant is naturally lean, so remove it from the oven as soon as it is just cooked through rather than letting it linger.
  • Encourage crisp bacon: Start the wrapped breasts seam-side down and turn them carefully so the bacon renders evenly before roasting.
  • Watch the final minutes: The roasting window is short, so check early if the breasts are small or especially lean.

Ingredient notes

  • Choose even-sized breasts: Similar-sized pheasant breasts will cook more evenly, making it easier to avoid dry edges or an underdone centre.
  • Use streaky bacon: Streaky bacon is useful here because its fat helps baste the meat; very lean back bacon will not give the same protection.
  • Season carefully: Bacon and chicken stock can both be salty, so taste the pan juices before adjusting the final seasoning.

Serving ideas

  • Add something starchy: Mashed potatoes, roast potatoes, or buttered new potatoes work well for catching the pan sauce.
  • Pair with cider or light red wine: A dry cider or a lighter red wine suits the gamey meat, bacon, and buttery cabbage without overwhelming the dish.

Equipment you'll need

Chef’s knife Cutting board Frying pan Oven Tongs Wooden spoon
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Pat the pheasant breasts dry, then season all over with the black pepper.
  2. Wrap each breast with the streaky bacon, overlapping the rashers so the pheasant is well covered. Set seam-side down so the bacon holds its shape.
  3. Put a frying pan over a medium heat and add half the butter. When it foams, add the bacon-wrapped pheasant seam-side down and cook for 3 to 4 minutes, turning until the bacon is lightly golden all over.
  4. Transfer the pan to the oven and roast for 8 to 12 minutes, until the pheasant is just cooked through and the bacon is crisping. Lift the pheasant to a warm plate and rest for 5 minutes.
  5. While the pheasant rests, finely slice the garlic. Return the pan to a medium heat, add the remaining butter, then cook the garlic for 30 seconds until fragrant.
  6. Add the savoy cabbage and sauté for 4 to 6 minutes until wilted and tender, turning it through the buttery garlic. If it looks dry, add a small splash of the chicken stock to help it soften.
  7. Pour the remaining chicken stock into the pan and simmer for 1 to 2 minutes, scraping up the browned bits to make a quick pan sauce. Slice the pheasant and serve with the cabbage, spooning the pan juices over the top.

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Recipe notes

Tips

  • For the juiciest result, take the pheasant out of the oven as soon as it feels springy to the touch and the juices run clear, then let it rest properly before slicing.
  • If the bacon is colouring too quickly on the hob, lower the heat slightly so it renders without burning.
  • If serving anyone who is pregnant, elderly, or immunocompromised, cook the pheasant until piping hot throughout.

Substitutions

  • Replace Savoy cabbage with kale for a slightly firmer, more robust side.
  • Replace Butter with ghee for a slightly nuttier flavour and a higher cooking temperature.

Storage

  • Refrigerate up to 2 days
  • Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 180°C (355°F) oven until piping hot, adding a splash of chicken stock to keep the meat moist.

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Recipe overview

  • Servings: 2 servings
  • Total time: 35min (30min active)
  • Difficulty: Easy
  • Cuisine: British
  • Allergens:
    Milk
Beginner friendly
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Equipment you'll need

Chef’s knife Cutting board Frying pan Oven Tongs Wooden spoon
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Black pepper

1 cup ≈ 110.4 g
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10 oz ≈ 283 g
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