Rogers' Pheasant Breasts with Soy & Ginger Sauce

Pheasant can be used in all sorts of dishes as a substitute to chicken, pork or beef. Spice up your dinner time with this delicious soy and ginger stir fry. Quick and simple to whip up when you’re in a hurry. This recipe is one of our Wild and Game favourites.


  • 4 pheasant breasts
  • 1″ piece of fresh ginger
  • 1 tbsp of runny honey
  • 3 tbsp of dark soy sauce
  • 3 tbsp of sweet sherry
  • 100ml of chicken stock
  • 15g of butter
  • Packet of dried medium egg noodles
  • 1 head of Chinese greens or two Pak Choi
  • Coriander sprigs to garnish


  1. Score the skin of each breast with a sharp knife and season well.
  2. Heat a large frying pan and cook skin side down until crisp and golden. Turnover and cook for a further few minutes.
  3. For the sauce, add the ginger to the pan and cook for 30 seconds. Add the honey, soy sauce, sherry and chicken stock.
  4. Boil and reduce by half so the liquid resembles a syrup like consistency. Set aside the pheasant breasts. Whisk the butter into the sauce.
  5. Cook the noodles according to the packet instructions. Pan fry greens or Pak Choi with 2-3 tbsp of water for 2-3 minutes. Drain the noodles and toss with wilted greens. Slice the pheasant breasts, place on top of the noodles and spoon over the sauce. Garnish with coriander and serve straight away.