Pheasant Breast
£3.00
Pan fried pheasant breast with orange, cream & spinach
Another easy to cook family favourite created by Eat Game ambassador Rachel Green.
Ingredients
Fresh Ingredients
- 6 Pheasant breasts, skinless & boneless
- 200 g Smoked bacon lardons
- 30 g Butter
- 250 ml Freshly squeezed orange juice
- 2 Oranges, 1 zested, both oranges peeled & segmented
- 250 ml Double cream
- Large handful of baby spinach leaves
Store Cupboard Ingredients
- Flour, for dusting
- Sea salt flakes
- Freshly ground black pepper
- 200 ml Rich chicken stock
- 1 tbsp Dijon mustard
Instructions
-
Preheat the oven to 160°C/140°C fan.
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Pat the pheasant breasts dry with a paper towel. Put the flour and a little salt and pepper into a bowl, add the pheasant breasts and toss to coat.
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Heat the olive oil and butter in a frying pan over a medium heat. Add the pheasant breasts to the pan and fry for 3 minutes on each side until brown.
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Transfer the pheasant breasts to an oven-proof dish. Add the bacon lardons to the pan and fry until golden. Using a slotted spoon, add the lardons to the pheasant breasts in the dish.
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Add the stock and orange juice to the frying pan and simmer until the liquid has reduced by half.
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Next add the orange zest, cream and mustard and stir well. Reduce again until the sauce thickens a little.
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Add a handful of baby spinach leaves to the sauce and cook until wilted. Season the sauce and carefully stir in the orange segments.
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Pour the sauce over the pheasant breasts and lardons, cover and cook in the preheated oven for 20-25 minutes until the pheasant breasts are cooked through.
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Serve immediately.
707 in stock
These pheasant breast are sold each, similar to chicken breasts, but more flavour and free-range.
| Weight | 100 kg |
|---|
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