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Pheasant Wraps

Here's a rich and tasty alternative to chicken wraps:


1 oven-ready pheasant (remove backbone), 1 ½ tbsp Fehmalee’s kitchen Game Seasoning, 1 garlic clove (minced), 1 tbsp olive oil, 2 tbsp water, ½ tsp ground black peppercorn, 1tsp sea salt, 4 tortilla wraps, 200g baby leaf salad, 1 small red onion halved and thinly sliced, 100g coleslaw, a few sprigs coriander (chopped)


Combine salt, pepper, garlic, Fehmalee’s Kitchen Game Seasoning, olive oil and water to create a paste. Remove pheasant backbone & breast bone (butterfly) then massage seasoning paste into meat then set aside for 30 minutes. Preheat oven to 200°C. Transfer pheasants breast side down on a trivet in a roasting tray and roast for 15 minutes. Remove Pheasant from oven turn breast side up and return to oven for a further 15 minutes or until juices run clear when pierced with a knife or skewer. Allow the birds to rest for 10 minutes before slicing.

Once rested, remove pheasant meat from bone. Place wraps in a preheated oven (170°C) for 1 minute just to warm up. Remove and assemble (to taste) with a layer of pheasant meat, coleslaw, onion, coriander and baby leaf salad, fold then serve.



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