Pheasant Breasts with Sherry, Mushroom Cream Sauce
Pheasant Breasts with Sherry, Mushroom Cream Sauce
Inverawe
Rated 5.0 stars by 1 users
Category
Fresh Meat
This is a wonderful way to serve Pheasant, it keeps them lovely and moist and the sherry is exceptional in a creamy sauce.
Serves 2
Ingredients
- 4 skinned pheasant breasts
- Olive Oil
- fresh rosemary sprig
- 2 large flat seasonal mushrooms sliced
- large white onion sliced
- 2 cloves of garlic
- half a glass of sherry
- strong game stock (chicken if you can't get game)
- tsp of grainy Dijon mustard
- 150ml double cream
- butter
- salt & freshly ground pepper
- freshly chopped flat leaf parsley
Directions
Marinade 4 skinned pheasant breasts in some olive oil, pepper and 4 springs of rosemary - leave overnight if possible
Gently fry two sliced, seasoned large flat mushrooms in some butter and set aside once cooked.
Thinly slice a large white onion and two cloves of garlic and soften in some butter over a low heat until translucent.
Now add half a glass of sherry and an equal amount of strong stock, simmer down to reduce the liquid by half.
Add a teaspoon of the Dijon mustard, stir then pour in a good glug of double cream. Tip the mushrooms in and simmer to thicken the sauce to your liking - taste and season. Add a handful of freshly chopped flat leaf parsley
Season the pheasant breasts, heat some butter and olive oil in a heavy frying pan or skillet and fry the pheasant for around 5 minutes each side. Rest for 5 minutes in a warm oven. Serve the breasts with the sauce generously poured over the top with some mashed potatoes. Autumn Kale goes well with this dish.