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Serves 2.
You will need:
2 Pheasant Breasts
1 Clove Garlic
Lemon Juice
1 Chopped Onion
400-600ml Chicken Stock
Cornflour
Method:
1. Rub salt and pepper into pheasant, add crushed/chopped garlic and lemon juice into a pan and shallow fry pheasant.
2. Add chopped onion.
3. Once cooked deglaze pan with chicken stock and add cornflour to make gravy.
4. Serve with mash and veg.
You will need:
2 Pheasant Breasts
1 Clove Garlic
Lemon Juice
1 Chopped Onion
400-600ml Chicken Stock
Cornflour
Method:
1. Rub salt and pepper into pheasant, add crushed/chopped garlic and lemon juice into a pan and shallow fry pheasant.
2. Add chopped onion.
3. Once cooked deglaze pan with chicken stock and add cornflour to make gravy.
4. Serve with mash and veg.
