Mustardy Pheasant Breasts Recipe #371906
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.
by lindseylcw
30 min | 10 min prep
SERVES 2
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 371906 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars