Pan-fried pheasant breast with creamy mustard sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the butter in a frying pan and add the strips of pheasant breast. Cook over a medium heat for 3-4 minutes, stirring occasionally, until lightly browned on all sides.
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Add the cream and bring to the boil. Stir in the mustard, rosemary, salt and freshly ground black pepper and simmer for a few minutes.
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Remove the rosemary sprig and stir in the chives.
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Serve with couscous.
Ingredients
- 1 tbsp butter
- 1 pheasant breast, skinned and sliced into strips
- 150ml/¼ pint double cream
- 1 tbsp wholegrain mustard
- 1 sprig fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp chopped fresh chives
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