Mustardy Pheasant Breasts
More from the lady laird of ballindallock castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.
Steps
Place breasts on foil and dot with 1 oz of butter.
Season with salt and pepper and wrap well.
Bake at 400f / 200c for about 15-20 minutes.
Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water.
Stir in the mustard and then the vinegars.
Cook for 8 minutes and then add the cream and season with salt and pepper.
Place breasts in a warm serving dish and pour over the sauce.
Sprinkle with cayenne pepper.
Serve with rice or couscous maybe.
Ingredients
pheasant breast, butter, dijon mustard, white wine vinegar, tarragon vinegar, double cream, cayenne pepper