Pheasant with a Fig, Feta & Quail Egg Salad


Pheasant Season is Here

Pheasant is definitely an autumnal food. Now that it is in the season it was time to try it on the BBQ.  I  purchased a pheasant from Waitrose which had some bacon covering the crown. With game birds (especially ones that are small) it is a good idea to introduce some fat to help keep the meat moist. I used my Weber GBS, using Australian Heat Beads, prepared in a half-full Chimney Starter.  I also added a couple of chunks of Cherry wood to get some nice smokiness and colour into the meat.

Setting the BBQ up for indirect cooking I cooked the Pheasant indirectly until it’s internal temperature was 70°C. This took about 50 minutes with BBQ at 180-200°C. I then let Pheasant sit for 10 minutes which will help bring the internal temperature up further.

And for the salad…..

The salad was quite simple to prepare. Just get some mixed salad leaves and cut up some baby tomatoes. I always go for ones on the vine as I think they taste so much better. Sprinkle some small feta cubes over the salad. Cut the hard stalks off the figs and cut them into quarters and add to the salad. Finally, boil the Quail Eggs for 2 1/2 minutes, immediate plunge into ice-cold water and then peel. Cut in half, although be careful as the yolk will be a little runny, then add these to your salad.

Finally, slide the rested Pheasant and add the meat to your salad.

Pheasant with a Fig, Feta & Quail Egg Salad

This recipe combines BBQ Pheasant mixed with a lovely autumn salad of Quail Eggs, Figs, and Feta cheese. Really delicious! Definitely one to do again!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes


  • 1 Whole Pheasant
  • 3 Figs
  • 80 g Feta Cheese
  • 10 Baby Tomoatoes
  • 4 Quail Eggs
  • Handful Mixed Salad Leaves
  • 4 Rashers Streaky Bacon


  • Light the BBQ, and then indirectly cook the Pheasant for approximately 50 minutes or until it reaches an internal temperature of 70°C. Then remove and let it sit for 10 minutes.
  • Prepare your salad by placing some mixed salad leaves on a plate and add the tomatoes, feta and figs.
  • Bring a pan of water up to boil and gently add the Quail Eggs. Cook for 2 1/2 minutes and then immediately plunge into a bowl of ice-cold water. Gently peel and then cut in half and add to the salad. The egg yolk should be runny so just be aware of this when you cut the eggs.
  • Finally, slice your Pheasant meat and add to the salad.
Course: Appetizer, Lunch, Main Course, Salad
Cuisine: British
Keyword: Egg, Fig, Pheasant, Quail, Quail Egg



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