Pan-fried pheasant breast with creamy mustard sauce Recipe

Pan-fried pheasant breast with creamy mustard sauce Recipe

  • 1 tbsp butter
  • 1 pheasant breast, skinned and sliced into strips
  • 150ml/Âź pint double cream
  • 1 tbsp wholegrain mustard
  • 1 sprig fresh rosemary
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh chives
  1. 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.
  2. 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.
  3. Remove the rosemary sprig and stir in the chives.
  4. Serve with couscous.
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