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 pheasants

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

olive oil

salt and black pepper

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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  .
  6. Meanwhile prepare and make the sauté potatoes and Mixed Green Vegetables  Recipe  .
  7. 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  .
Serves: Four

Serve with: Sauté potatoes and a Casserole of Green Vegetables  Picture  
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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