MUSTARDY PHEASANT BREASTS
More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.
Provided by lindseylcw
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
- Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
- Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
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Nauman Ali
[email protected]I'm not sure what went wrong, but my pheasant turned out dry and tough. The sauce was also a bit too tangy for my taste.
Aiah Gbundema
[email protected]This recipe is a keeper! The pheasant was cooked perfectly and the mustardy sauce was divine. I'll definitely be making this again.
Hannah Morgan
[email protected]I've made this recipe a few times now and it's always a hit. The pheasant is always moist and tender, and the sauce is delicious. I usually serve it with roasted vegetables and mashed potatoes.
Nasiphi Nyamela
[email protected]This dish was easy to make and turned out great! I would definitely recommend it to others.
F4 gaming
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Nikita Adonis
[email protected]The mustardy sauce was delicious, but the pheasant was a bit dry.
Joshua Webber
[email protected]I found this recipe to be a bit bland. I think it could have used more spices or herbs.
Rtx Roomi2
[email protected]This recipe was a bit too gamey for my taste. I think I would prefer a different type of sauce next time.
Nimco cabdulahi Cadey
[email protected]I'm not a huge fan of pheasant, but this recipe changed my mind. The mustardy sauce was tangy and flavorful, and it really complemented the gamey flavor of the pheasant. I would definitely make this dish again.
Siyam Islam
[email protected]This dish was amazing! The pheasant was juicy and tender, and the mustardy sauce was the perfect complement. I served it with roasted potatoes and green beans, and it was a feast fit for a king.
Kay Liner
[email protected]I had never cooked pheasant before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out beautifully. The pheasant was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
nerab debnath
[email protected]This pheasant breast recipe was a delightful surprise! The mustardy sauce was tangy and flavorful, and the pheasant was cooked to perfection—moist and tender. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.