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Pheasant with Brandy Cream Sauce and Mashed Potato

Sautéed pheasant breast flambéed with brandy in a chive cream sauce, served over smooth buttery mashed potatoes.

Main CourseGluten FreePheasantGame

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 30.2 grams 30.2 grams
Fat 96.8 grams 96.8 grams
Protein 42.5 grams 42.5 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Butter
divided between frying and mashing
60
ml
Double Cream
Liquids
45
ml
Brandy
Meat
1
piece
Pheasant Breast
boneless, skinless, cut into five even-sized pieces
NutsSeeds
1
to taste
Salt
for seasoning
1
to taste
Black Pepper
freshly ground
2
tsp
Chives
freshly chopped
OilsFats
15
ml
Olive Oil
Vegetables
1
piece
Potato
peeled and cut into cubes

Steps

  • Simmer the potato cubes in a pan of boiling salted water for 15 minutes.
  • Heat oil and a portion of butter in a frying pan over medium heat.
  • Season pheasant pieces and sauté for 3 minutes until golden on all sides.
  • Add brandy to the pan and carefully flambé the pheasant.
  • Stir in the cream and chives and heat until warmed through.
  • Drain the potatoes and mash to a smooth purée.
  • Beat in the remaining butter and season with salt and pepper.
  • Spoon the mash onto a plate and top with the pheasant and cream sauce.