Easy Pan Fried Pheasant Breasts Recipe with Creamy Mushroom Sauce

4 standard portions

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Ingredients

• 4 Pheasant Breasts (skinless)
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1 tsp Salt
• ½ tsp Pepper
• 1 Garlic Clove (peeled and chopped)
• 160 g Pancetta (cubed)
• 250 g Chestnut Mushrooms (Sliced)
• 60 ml White Wine
• 100 ml Double Cream
• 1 tsp Wholegrain Mustard
• 1 tbsp Parsley (chopped)

Method

1. Pat the pheasant breasts dry. Heat the butter and olive oil in a large frying pan over a medium heat until foaming. Season the breasts with salt and pepper and place them in the pan in a single layer. Cook for approximately 5 minutes on the first side, checking earlier for small fillets.
2. Turn and cook for approximately 4 minutes more. Check each breast with a clean meat thermometer: the centre should reach 75°C/167°F and remain at that temperature for 30 seconds. Continue cooking if needed, then transfer the cooked breasts to a clean plate.
3. Add the garlic, mushrooms and pancetta to the same pan. Cook over a medium-high heat for approximately 3–4 minutes, stirring frequently, until the mushrooms are tender and the pancetta is cooked through. Adjust the heat to prevent the garlic burning.
4. Add the white wine, scrape up the golden cooking juices and let most of the liquid evaporate.
5. Reduce the heat to low. Stir in the cream, mustard and parsley and simmer gently for 2–3 minutes. Taste before adding any extra salt.
6. Return the cooked pheasant and resting juices to the pan. Warm gently in the sauce for approximately 2 minutes, then serve.