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Sautéed pheasant with wild mushroom, white wine and cream sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. Melt the butter with the olive oil in a frying pan. Add the onion and fry gently for 4-5 minutes, until softened. Add the garlic and cook for one minute.

  2. Add the pheasant pieces and cook for 3-4 minutes, turning, until browned on all sides.

  3. Add the mushrooms and cook for 2-3 minutes, then pour in the white wine and stock and simmer until the liquid has reduced by half. Stir in the double cream and season well with salt and freshly ground black pepper.

  4. Lightly oil two small bowls and place the hot cooked rice into the bowls. Press down, then turn the rice out onto serving plates and pour over the pheasant and the sauce.

Ingredients

  • 25g/1oz butter
  • 1 tbsp olive oil, plus extra for oiling
  • ¼ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 pheasant breasts, chopped into bite-sized pieces
  • 100g/3½oz wild mushrooms, cleaned and sliced
  • 50ml/2fl oz white wine
  • 75ml/2½fl oz hot chicken stock
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  • 100g/3½oz long grain rice, cooked according to packet instructions

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Sautéed pheasant with wild mushroom, white wine and cream sauce

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