How To Cook Pheasant Breasts
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How To Cook Pheasant Breasts
Get back in the game with this fabulous pheasant dish! In this recipe Chef Paul Mulvenna-Pegrum cooks juicy pheasant breasts with a fruity apple and mushroom compote.
- Prep:
- 5m
- Cook:
- 10m
- Total:
- 15m
- Serves:
- 2
Ingredients
- 2 pheasant breasts
- 150 g red onion, cut into chunks
- 6 dried wild forest mushrooms, soaked
- rosemary
- thyme
- 120 ml red wine
- 1 tsp sugar
- 200 ml veal jus
- 150 g green apple, peeled and chopped
- 50 g baby spinach
- oil
- 1 tsp butter
Method
Heat a little oil and the butter in a pan, then add half an onion cut into chunks, your mushrooms and a little rosemary and thyme.
Season the pheasant breasts with salt and pepper and some herbs. Seal both sides of the pheasant in a frying pan with a little oil in it.
Add the red wine, sugar and veal jus to the vegetables and let it reduce.
Add your apple chunks and pheasant to the compote, cook a little, then remove the meat to rest.
Add the spinach to the compote and let it wilt, the serve.