Talking Game

25th September 2020 by

A tasty alternative to the traditional beef burger, give game a go with this stunning recipe for a pheasant burger.

Talking Game


As the pheasant season looms, we look forward to once again filling our freezer with some of this fantastic game. Pheasant is incredibly versatile, low in fat, high in protein and generally a great alternative to chicken. We hope you enjoy this recipe for a pheasant burger.

Pheasant Burger

Pheasant Burgers

From Talking Game Magazine

Makes 4 large burgers


6 pheasant breasts

300 g sausage meat

6 water biscuits, crushed

1 red onion, diced

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 cloves of garlic, crushed

4 tbsps Worcester sauce

1 tsp chilli flakes


1. Dice and sweat your onion with a little salt and oil over a gentle heat, meanwhile crush your fennel, coriander and cumin seeds in a pestle and mortar, add these to your onion and stir.

2. Add the crushed garlic, Worcester sauce and chilli flakes, stir and remove from heat after a minute.

3. Mince your pheasant breasts in a food processor, place in a large mixing bowl with the sausage meat, crushed water biscuits and sweated onion. Season with salt and pepper and mix thoroughly together.

4. Divide into equal patty’s, you can do this in advance and keep in the fridge until you want to cook them.

5. Cook on a medium heat until cooked through turning halfway.

6. Serve in a brioche bun with homemade mayo and rocket.

Recipe and images by Zoe Warde Aldam ( as featured in Issue 3 of Talking Game Magazine, available now on:

Talking Game Magazine

Talking Game is a must-have for keen cooks, guns, and everyone associated with shooting. Designed and printed to the highest standards and normally priced at £20 a copy, the 200-page 2020/21 edition is out now and available to Schoffel customers for £15.

Its avowed mission is to encourage all, but especially those within the shooting fraternity, to eat more game. In pursuit of this quest it includes over 50 recipes – from basic burgers and easy to prepare meals supplied by home chefs to the more elaborate and inspirational creations of leading chefs – to enhance the enjoyment of game throughout the season and beyond.

In addition to the recipes is the usual variety of features. This issue looks into the working life of gamekeepers, shooting's real heroes, on four estates with widely differing demands; investigates the work of individuals and organisations committed to preserving and promoting shooting; looks at some of the specific issues confronting field sports in the UK; and talks game with a wide variety of sportsmen, cooks, writers and other enthusiasts.

To order click here and use voucher code TGSCH to get your discount.




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