Mustardy Pheasant Breasts Recipes

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MUSTARDY PHEASANT BREASTS



Mustardy Pheasant Breasts image

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.

Provided by lindseylcw

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

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

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.

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