Taste of Game member Bryan Oates’ gave us this tasty pheasant dish

The dish goes well with a good Rhone wine.

Fruity pheasant breasts

By TogAdmin Published: October 28, 2013

  • Yield: 1 (1 Servings)

Taste of Game member Bryan Oates’ gave us this tasty pheasant dish The dish goes well with a good Rhone wine.

Ingredients

Instructions

  1. Remove the breasts from the pheasants, and use the carcass to make stock. Slice the breasts
  2. Melt some butter and gently sauté the sliced breasts, add apple rings and redcurrant jelly and some stock to loosen the mix.
  3. When this has cooked through add some crème fraiche and serve at once with mashed potatoes.
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