Recipe: Roasted pheasant breast with Somerset cider and colcannon

Jack Scarterfield, chef at The Culbone, who is also one of the owners, has kindly sent us this recipe.

Born in Bath, Jack’s journey in search of excellent produce has taken him all over the world. He returned to Somerset to share his passion with you. The fabulous cooking skills (and secrets) of Jack Scarterfield can now be yours!

“I love the game season on Exmoor.  We are surrounded by stunning produce from pheasants to wild rabbits, beautiful venison that you can see running through the moor and delicate sweet partridge which is my favourite at the moment. It’s not just the great game I have on the door step that excites me, it’s all the lovely hearty seasonal veg that goes with it, local foraged wild mushrooms, truffles, curly kale and wild berries all great friends with most of the game.”

Roasted pheasant breast with Somerset cider and colcannon

Serves 4cideraples_1816403b

2 whole pheasants, breast removed, skin left on

4 peeled, boiled and mashed Maris piper potatoes

2 large handfuls of very finely sliced curly kale

1 large onion studded with 6 cloves

2 bay leaves

1 stick of celery

1 carrot

200ml double cream

Half pint Somerset cider (we use Thatcher’s)

50 g cold diced butter



First make your sauce by roasting the pheasant legs and carcass for 30 mins to give flavour and colour. Then add to a large sauce pan with the celery, carrot, onion and bay, cover with water and boil for one hour. Drain off the stock discarding the bones and the veg, reduce stock for a further 20 mins, then add cider and cream.  Reduce again by half and put to one side.

To cook your pheasant you will need a non-stick pan on medium heat. Brush the pheasant with olive oil and season well with salt and cracked black pepper. Place skin side down into the pan and cook for 4 mins until gold brown, then turn over and switch off the heat.

To finish your dish, warm up your mash adding the kale – the heat from the mash will be enough to cook the kale.  Season and place into a warm serving bowl.

Warm up the sauce, whisking in the cold diced butter to thicken, add the pheasant to finish cooking for one minute and serve on top of the colcannon.

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The Culbone
TA24 8JW

Tel 01643 862 259

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The Culbone is situated on the A39 between Porlock and Lynmouth. We are the Highest Restaurant on the whole of Exmoor, so the driving experience is breathtaking with dramatic scenery. We look forward to welcoming you.