Pan-fried Breast Of Pheasant recipe
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Pan-fried Breast Of Pheasant

Using good local pheasant and if possible the best of local produce this is an ideal dinner party dish.

Posted by: Astro-Chef  [give medal]

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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

  • 2 Pheasant,Breast Boned
  • 2 slices Streaky Bacon
  • 6 ounces Button Mushrooms We really like to use Chestnut button mushrooms
  • 6 Shallots peeled and finely chopped
  • 1/4 pint Chicken Stock (I have tried the Knorr jellied stock and it was very OK)
  • 2 sprigs Fresh Thyme leaves only
  • 2 teaspoon Rowan Jelly (you can use redcurrant jelly), see note
  • 1 tablespoon Vintage Port make sure that you use a good one

-- Salt and Freshly ground black pepper to taste -


Preparation

Saut? the bacon until crisp, then add the mushrooms and shallots, cook for one minute to 2 minutes or until the mushrooms are softened and then set to one side, now cook the pheasant for a couple of minutes on each side.

Add the Rowan jelly and thyme and deglaze with the port add the stock, mushrooms, bacon and shallots. Cook for about three to 5 minutes until the sauce is reduced and coating the pheasant.

We like this dish served with green vegetables and roasted potatoes.

Note; Rowan Jelly is a traditional British jelly (clear jam) made with that classic hedgerow fruit, the rowanberry.


Cuisine: English Main Ingredient: Pheasant

Tags: Fall, Fry, The Great Tree Hotel, Pheasant, Lodge Hill Estate, Ken Fincken, Bernard Manchester, Game Recipes, Dinner Parties,, Main Dish, English [edit]

Groups: [edit]

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Pan-fried Breast Of Pheasant Reviews

100% would make "Pan-fried Breast Of Pheasant" again.

[add your review]

This came about when we were at the Great Tree Hotel in Devon, one day we had been jointing pheasant for a casserole when Mr. Manchester asked for a couple of breasts quickly cooked for lunch for Mrs. M and himself. After a couple of weeks, this dish was the final result and we decided to put it on the menu. It wasn?t long after that people ringing to make reservations for dinner were asking if the pan-fried pheasant was on the menu.

When we moved to work for a Mr. Finken at Lodge Hill Estate in Buckinghamshire, it became even more popular with the family and their guests, Mr. Finken owned a game farm, and we had lots of pheasant, partridge, and quail to choose from.

[I posted this recipe.]

Astro-Chef : : 0:30 total time : 0:10 active time :  8w ago


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