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 Course Gluten Free Pheasant Game

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

30.2g

per serving

30.2 g total

Fat

96.8g

per serving

96.8 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

divided between frying and mashing

Double Cream

Liquids

Brandy

Meat

piece

Pheasant Breast

boneless, skinless, cut into five even-sized pieces

NutsSeeds

to taste

Salt

for seasoning

to taste

Black Pepper

freshly ground

tsp

Chives

freshly chopped

OilsFats

Olive Oil

Vegetables

piece

Potato

peeled and cut into cubes

Method

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.