Pheasant breast recipe with white wine and mushroom sauce
An easy recipe for pheasant breasts in a creamy white wine, mustard and mushroom sauce
Ingredients
Pheasant Breasts
- 4 Skinned Pheasant Breasts If the pheasant breasts are not skinned, just make sure you cook them skin side down till the skin is golden
- 20 g Butter
- 15 ml Olive Oil
- Pepper To season
White Wine and Mushroom Sauce
- 50 ml Dry White Wine
- 50 ml Chicken Stock
- 2 Banana shallots Finely chopped
- 50 ml Double cream
- 100 g Button mushrooms Sliced
- 40 g Butter
- 1 tsp Grainy mustard
- Salt and Pepper to season
Instructions
White wine and mushroom sauce
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Gently pan fry the mushrooms in 20 g of butter and put to one side
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Soften the shallots for 5 minutes in 20 g of butter
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Add the wine and stock and bring to simmering. Cook for 10 minutes to reduce the liquid by about 50%
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Add the mustard and stir through
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Add a couple of teaspoons of the reduction to the cream and stir through. Then, pour the cream mixture into the pan and heat through carefully. Continue to heat, stirring constantly, till the mixture is around the thickness of double cream.
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Stir through the mushrooms Season with salt and pepper and keep warm while you cook the pheasant breasts.
Pheasant Breasts
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Season the pheasant breasts on both sides with a little pepper
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Heat the remaining butter and the olive oil in a large skillet, till foaming.
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Add the pheasant breasts and cook on each side for 3-5 minutes. Check with a skewer that they are cooked through. Allow to rest for 5 minutes
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Serve the pheasant breasts smothered in mushroom and white wine sauce