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Pheasant Breasts with a Sherry & Mushroom Cream Sauce

Pheasant Breasts with a Sherry & Mushroom Cream Sauce

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

  • Method

    1. Marinade 4 skinned pheasant breasts in some olive oil, pepper and 4 springs of rosemary - leave overnight if possible
    2. Gently fry two sliced, seasoned large flat mushrooms in some butter and set aside once cooked.
    3. Thinly slice a large white onion and two cloves of garlic and soften in some butter over a low heat until translucent.
    4. Now add half a glass of sherry and an equal amount of strong stock, simmer down to reduce the liquid by half.
    5. 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

    6. 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.

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