Wild & Game’s Scandinavian Pheasant in Dill Sauce

Wild & Game’s recipe boxes come with all the game meat you need for seven meals, and a free recipe booklet themed around the countries of Europe.

The latest includes Greek-style partridge souvlaki, Spanish tapas-style wild boar meatballs, Italian style venison cannelloni, German wild boar schnitzel, Hungarian venison goulash and French-inspired pheasant coq au vin.

Founded in 2017, Wild and Game is a leader in the growing market for game, which many people are embracing as a more interesting alternative to the usual supermarket options, as well as having relatively low food miles and being lower in fat and higher in protein than farmed meats. Game meat – in particular rabbit and venison – can also be a much more sustainable option.

The Wild & Game website is at www.wildandgame.co.uk.

This recipe for Scandinavian Pheasant in Dill Sauce serves two.

See also: Montadito of Pork Fillet with Grilled Manchego Cheese and Padron Pepper


  • 4 Wild and Game pheasant breast fillets
  • A big handful of dill, chopped
  • 500ml chicken stock
  • 1 onion, diced
  • 4 tbsp creme fraiche (French if possible, because it won’t split)
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tbsp cornflour
  • Black pepper
  • Salt
  • A glug or two of olive oil

To serve: new potatoes


  • Heat the olive oil and fry the onion in it until soft.
  • Add the pheasant and cook until the meat has whitened on the outside.
  • Add the stock, lemon juice and honey.
  • Cook for 20 minutes with the lid off.
  • Add the crème fraiche and dill. Adjust seasoning.
  • Mix the cornflour with a little water until smooth and pour into the pan. Stir until the sauce thickens.
  • Serve with new potatoes.

See also: Fussy Eating and Healthy Snacking – Top Tips For Feeding Kids

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