Pan-Fried Pheasant Breast with Creamy Mustard Sauce

Succulent pheasant strips pan-fried in butter, simmered in a creamy wholegrain mustard and rosemary sauce, finished with fresh chives.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
g

Wholegrain Mustard

Dairy

14.2
g

Butter

150
ml

Double Cream

Meat

1
piece

Pheasant Breast

skinned and sliced into strips

NutsSeeds

1
sprig

Rosemary

fresh

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
tbsp

Chives

chopped fresh

Steps

Heat the butter in a frying pan over medium heat.
Add the pheasant strips and cook for 3-4 minutes until lightly browned on all sides.
Pour in the cream and bring the mixture to a boil.
Stir in the mustard, rosemary sprig, salt, and pepper and simmer for several minutes.
Discard the rosemary sprig and stir in the fresh chives.
Serve the pheasant and sauce immediately over couscous.