Name: Easy Pan Fried Pheasant Breasts
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 Pheasant Breasts (skinless); 1 tbsp Butter; 1 tbsp Olive Oil; 1 tsp Salt; ½ tsp Pepper; 1 Garlic Clove (peeled and chopped); 160 g Pancetta (cubed); 250 g Chestnut Mushrooms (Sliced); 60 ml White Wine; 100 ml Double Cream; 1 tsp Wholegrain Mustard; 1 tbsp Parsley (chopped)

1

Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.

2

Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest (or continue to cook for another minute).

3

Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.

4

Pour in the white wine and let the majority of the liquid evaporate off.

5

Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.

6

Return the pheasant breasts to the pan and warm through for 3-4 minutes before serving.