Pheasant breasts are the quickest way to enjoy game on a weeknight. Cooked gently in a pan and finished in a creamy mustard and cider sauce, they stay tender and full of flavour. This serves two.
Ingredients
- 4 pheasant breasts (skinless)
- 1 tbsp plain flour, seasoned
- 1 tbsp oil and 25g butter
- 4 rashers of smoked bacon, chopped
- 1 shallot, finely chopped
- 150ml dry cider
- 100ml chicken stock
- 2 tbsp double cream
- 1 tbsp wholegrain mustard
- Chopped parsley and black pepper
Method
- Check the breasts for any shot, then dust with the seasoned flour.
- Heat the oil and half the butter in a frying pan. Cook the breasts over a medium heat for 4 to 5 minutes each side until golden and cooked through. Remove and keep warm.
- In the same pan, fry the bacon until crisp, add the shallot and cook for 2 minutes.
- Pour in the cider and bubble until reduced by half. Add the stock and simmer for 3 minutes.
- Stir in the cream and mustard, return the breasts to the pan for a minute and finish with the remaining butter and parsley.
What to serve
Mashed potato, buttered cabbage or green beans and a few crushed roasted chestnuts.
Tips
- Don't overcook; pheasant breast dries out fast. It should be cooked through, with juices running clear.
- Swap cider for white wine if you prefer.
- Works equally well with partridge or guinea fowl breasts.
FAQs
How long does it take to cook pheasant breast?
About 4 to 5 minutes each side in a pan, depending on thickness.
Can I use frozen pheasant breasts?
Yes. Defrost fully in the fridge first and pat dry before cooking.
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