Pheasant Breast in a Mushroom Cream Sauce
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Delicious dish of thin slices of Pheasant breast served in a Mushroom Cream sauce
two slices of back bacon
four large handfuls of mixed mushrooms, I used Pied de Mouton and small portobellos in this case
500 ml half single and half double cream
three or four small shallots
a tablespoonful of butter
salt and black pepper
Serves: FourServe with: Sauté potatoes and a Casserole of Green Vegetables Picture
- Remove the leg and thighs from the pheasants Picture . Season the main bodies and leg/thighs with salt and pepper, and quickly brown on all sides in a little oil. Put in an ovenproof casserole, cover the breast sides with bacon and cook for just 25 minutes at 400°F/200°C/Reg6.
- Meanwhile peel the shallots and cut into very fine dice. Put in a pan with a bare tablespoonful of olive oil and soften for eight to ten minutes. Peel the mushroms if necessary but do not remove the stalks and cut into thinish slices Picture . Quickly soften in butter and season with black pepper Picture and put to one side.
- Make the cream sauce by combining the shallots and mushrooms with the cream. Warm through and season to taste with salt and pepper. Put to one side.
- Remove the two main pheasant bodies, and use a sharp knife to remove and thinly slice the breasts Picture . Do not worry if some of the sliced breast is still very pink as it will be further cooked in the cream sauce.
- Put the carcasses back into the pan with the legs, thighs and bacon, cover and cook for a further 15 minutes. Use this remaining meat and the jus/fat to to make a really tasty pasta sauce Recipe .
- Meanwhile prepare and make the sauté potatoes and Mixed Green Vegetables Recipe .
- Add the sliced pheasant breast to the cream sauce, simmer for a few minutes, and re-season with salt and pepper if necessary. Serve immediately with the vegetables Zoom .
Notes: You can deglaze the jus from the cooked pheasants with a small glass of red wine, reduce, serve around the cream sauce, and present an attractive dish. If you work for Wiltons. When I tried it, it looked awful! References: Inspired by Wiltons
Categories: cmeat cgame cpheasant cfungi Recipe Id: r870
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