From the lovely bunch at Eat Wild!


200g broccoli, cut into florets

1 medium red onion, roughly chopped 500g sweet potato, cubed

1 green bell pepper, sliced

1 orange bell pepper, sliced

6 pheasant breast fillets

4 cloves garlic, finely chopped

1 tsp ginger paste

100g Game Jamaican Jerk Rub

Handful of fresh coriander

150g peanuts

1 tbsp olive oil

250g corn on the cob, cut into 2cm slices 1.5 tsp sea salt

500g brown rice, cooked

1⁄2 tsp allspice

1 tsp thyme

1 tsp cracked black pepper

150ml coconut milk


Add the broccoli, onion, sweet potato, bell peppers, pheasant breast fillets, garlic, ginger, Game Jamaican jerk rub, coriander, peanuts, 1 tsp of sea salt and the olive

oil to a baking tray and mix together well then place in your slices of corn on the cob and bake in a preheated oven for 35 mins at 200°C until the pheasant is cooked through.

In a separate bowl add 500g of cooked brown rice followed by the allspice, 1⁄2 tsp of sea salt, thyme, cracked black pepper and coconut milk and mix together well. Serve into four meal prep containers and pop into the fridge ready for a healthy, high protein lunch or dinner!


Recipe written and provided by Eat Wild