Pheasant with Lemon and Capers

I first made this dish at a Red Cross demonstration in Dumfries for Eileen Duncombe. I was somewhat alarmed when I discovered they were going to raffle the food as it was an untried dish. So busy am I these days that I have to invent recipes every time I’m near a stove. However, I’m happy to say this was a success – new pheasant recipes are always welcome.


  • 1 pheasant, cut in strips
  • zest and juice of 4 lemons
  • 115g/4oz plain flour
  • salt and freshly ground pepper
  • 4 tbsp oil
  • 1 tbsp capers, roughly chopped
  • 8 tbsp brown sugar
  • 300ml/½ pint game or chicken stock


Marinade the pheasant strips overnight in the lemon juice. Remove meat, reserving the juice, pat dry with kitchen paper and coat with seasoned flour. Brown the strips in the oil in a heavy pan, then add capers, lemon zest and brown sugar, and cook for 2–3 minutes. Heat the stock and lemon juice together and serve as a sauce.