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Ingredients
1 pheasant breast, skin removed
30g/1oz butter
6 mushrooms, sliced
½ red onion, chopped
2 tbsp olive oil
1 tsp soy sauce
85ml/3fl oz double cream
chives, to garnish
Method
1. Cut the pheasant into three pieces.
2. Sauté the pheasant in the butter for 3-4 minutes until cooked through.
3. In a separate pan, sauté the mushrooms and red onion in the olive oil.
4. Add the soy sauce, then stir in the cream.
5. Simmer for one minute, then pour over pheasant.
6. Garnish with chives and serve.
1 pheasant breast, skin removed
30g/1oz butter
6 mushrooms, sliced
½ red onion, chopped
2 tbsp olive oil
1 tsp soy sauce
85ml/3fl oz double cream
chives, to garnish
Method
1. Cut the pheasant into three pieces.
2. Sauté the pheasant in the butter for 3-4 minutes until cooked through.
3. In a separate pan, sauté the mushrooms and red onion in the olive oil.
4. Add the soy sauce, then stir in the cream.
5. Simmer for one minute, then pour over pheasant.
6. Garnish with chives and serve.
