Pheasant Caesar Salad

Move over chicken—pheasant is the new star of the Caesar salad. The lean, slightly earthy flavour of the bird pairs beautifully with salty parmesan, crunchy croutons, and a creamy, garlic-forward dressing. It's fast, fresh, and effortlessly elegant.  

Prep: 20 mins | Cook Time: 12 mins| Serves: 1

---

INGREDIENTS

• 1 Pheasant breast, skin on

• 3 Anchovies, save half for garnish 

• 1 Egg yolk 

• 200ml Olive oil 

• 1/2 Dijon mustard

• 1 Garlic clove 

• 1/2 Lemon juice 

• 1/2 tsp Worchester sauce 

• 100g Grated parmesan - 20g shaved for garnish 

• Salt and pepper to taste 

• 1 baby gem lettuce 

• 8 croutons 

• Some chopped chives 

---

METHOD

1. In a bowl, whisk together the sauce, egg yolk, lemon juice, micro planed garlic clove and anchovies. Add Dijon mustard, then slowly add the oil drop by drop until you achieve a thick creamy sauce. Season with salt white pepper and parmesan.

   
   

2. Add your baby gem lettuce leaves, croutons and extra anchovies whole. 

   
   

3. Cook your pheasant breast skin side down on medium heat for 5 minutes, Flip and add a large knob of butter. Baste the foaming butter over the breast and cook for 3 1/2 minutes, then pull away from the heat and let your breast rest for at least 6 minutes.

   
   

4. Once rested add to your salad.