Ingredients for 4 servings

pheasant breasts

fresh cleaned pumpkin (or other winter vegetables)

1/3 cup (2oz/50g) Genauva dark chocolate gems

1 cup (8fl oz/250ml) water

3/4 cup (5.3fl oz/150 ml) red port wine

1/2 cup (3.5fl oz/1dl) brown game stock

honey mustard spices

Italian parsley

1 tbsphoney

3 tbspbalsamic vinegar


Decoration Tip

Flambé the whisky separately and pour it in at the moment of serving.

Pheasant with pumpkin

Pheasant recipe

Pheasant recipe 


  • Use a frying pan, season and grill the pheasant breast with the butter (5 minutes at the skin side, 2-3 minutes at the other side)
  • Remove the breast from the pan,
  • Poor the port wine, water and game stock in to the pan and bring to the boil
  • Add the honey mustard spices and the chocolate, stir well
  • Cut the pumpkin into 1.2in (3cm) dice (or French fries size for the children)
  • Bake them raw in a bit of butter
  • Add the honey and Balsamic vinegar and combine
  • Serve with a bit of Italian parsley on top

Comments, questions and tips

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