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Nutrition Facts
Serving Size 1 (249g) Recipe makes 2 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar 1 1/2 teaspoons tarragon vinegar
Calories 605
Calories from Fat 416		(68%)
Amount Per Serving		%DV
	Total Fat 46.3g	71%
	Saturated Fat 27.3g	136%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 217mg		72%
Sodium 422mg		17%
Potassium 478mg		13%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 45.4g		90%
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Mustardy Pheasant Breasts

Recipe #371906 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lindseylcw
May 13, 2009

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.

SERVES 2 (change servings and units)

Ingredients

2 pheasant breast
3 ounces butter
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
1 1/2 teaspoons tarragon vinegar
2 tablespoons double cream
1 pinch cayenne pepper

Directions

1
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.
2
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.
3
Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.