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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Samu Rojo
[email protected]I thought this recipe was just okay. The pheasant was a bit dry and the sauce was too tangy for my taste.
Abdalhak Maida
[email protected]This recipe was a bit too complicated for me. I ended up burning the pheasant. I'll stick to simpler recipes in the future.
Chance Binja
[email protected]I've been making this recipe for years and it never disappoints. The pheasant is always tender and juicy, and the sauce is creamy and flavorful. My family loves it.
Gffsssr TD sddfd
[email protected]This is one of my favorite pheasant recipes. The mustardy sauce is so flavorful and the pheasant is always cooked perfectly. I highly recommend it.
Becca Neubauer
[email protected]I made this recipe for a dinner party and it was a huge success! The pheasant was cooked to perfection and the sauce was divine. My guests raved about it.
Elaina Starnes
[email protected]This recipe is a keeper! The pheasant was tender and juicy, and the sauce was rich and creamy. My family loved it.
BNIS CL_WAL
[email protected]Overall, this is a great recipe. The pheasant was cooked perfectly and the sauce was flavorful. However, I found that the mustard was a bit overpowering. Next time, I'll use less mustard or add some other ingredients to balance out the flavor.
Vuyani Makhafu
[email protected]The pheasant was a bit dry for my taste, but the sauce was delicious. I'll try brining the pheasant next time to see if that helps.
Ganga tmg
[email protected]This was my first time cooking pheasant and I'm so glad I tried this recipe. It was surprisingly easy to make and the results were amazing. The pheasant was juicy and flavorful, and the sauce was creamy and tangy. I'll definitely be making this again
Rohulamin Rohulamin
[email protected]I've made this recipe several times and it's always a hit! The pheasant is cooked to perfection and the sauce is so delicious. My friends and family love it.
Shahriyar Aslam
[email protected]This recipe is a must-try for pheasant lovers! The mustardy sauce is incredibly flavorful and pairs perfectly with the tender pheasant breasts. I highly recommend it.