Pheasant Holstein Recipe


We paired up with chef and food writer, Valentine Warner and we ‘went wild’ to bring beer and food together in a way that's never been explored! This Pheasant Holstein recipes is ones of his absolute go-to dishes for pheasant.

Juicy, tender, crispy, buttery, sharp and salty, it’s a small island of crispy-ness to swoop down upon on those days when you can see your breath in the cold air.

Eat with a glass of wondrous Liripip – its crisp finish, light bitterness, and tight bubbly carbonation cuts through the rich buttery breadcrumbs. Its slight acidity blends with the capers and pickled walnuts, further adding to the dish. The similar flavour intensity of both the dish and the beer makes them the perfect pairing.

pheasant holstein


Ingredients (Serves 2)

 • 3 tbsp plain flour
• 1 tsp flaked sea salt
• Hefty grind of black pepper
• 4 medium eggs
• 2 tsp Dijon mustard
• 100g panko breadcrumbs
• 2 pheasant breasts, skinned.
(Rest of pheasant kept for a good
soup stock)
• 2 tbsp olive oil
• 75g butter

• 2 tbsp baby capers rinsed and
dried well
• 2 large garlic cloves, peeled and
very, very finely chopped
• 6 salted anchovies from oil
• Zest of half a small unwaxed lemon
• Juice from half a small unwaxed
• 6 thin slices of pickled walnut (optional)
• 2 tbsp of parsley 



1. Take each pheasant breast and beat them out evenly with a
rolling pin between two pieces of baking parchment. Flatten
to just over ½ to ¾ of a cm.
2. Empty the flour onto a plate and add in the salt and mix.
3. In a bowl beat together the mustard with two of the eggs.
4. Empty the breadcrumbs into a small oven tray.
5. Dredge the breasts in the seasoned flour and pat off
any excess.
6. Dip and submerge each breast thoroughly in the egg bath and
then take to the breadcrumb tray to cover well on both sides
leaving no gaps in what will be your crispy coating.
7. Get your parsley, garlic, and capers ready.
8.  Melt the olive oil and 25g of the butter over a medium heat until
foaming and then place the breasts in the pan. Cook on both
sides until each is golden brown. 2-3 minutes per side.
9. Take great care not to burn the butter and oil, adjusting the
heat when needs be.
10. When the pheasant has been turned to fry on its other side, in
a separate pan fry two eggs in some olive oil that they will be
ready at the same time as the meat.
11. Take the pheasant breasts to two warm plates and crown each
with an egg.
12. Working quickly, melt the remaining butter in the pan you used
for the pheasant and when foaming stir in the anchovies and
capers. Grate in the lemon zest.
13. Slice the pickled walnuts on a board while the anchovies melt.
14. When the anchovies have collapsed, stir in the garlic, and cook
for 30 seconds or so. Squeeze the lemon juice into the pan and
cook a little longer while you lay a few slices of walnut over
the meat and eggs and go over all with a good grind of black
15. Stir the parsley into the butter and then spoon the contents of
the pan all over the crispy pheasant, egg and pickled walnuts.
16. Enjoy with a can or Liripip