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.

Quick Main Course Pheasant Game Creamy Sauce

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

6.2g

per serving

6.2 g total

Fat

91.8g

per serving

91.8 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Dairy

14.2

Butter

150

Double Cream

Meat

piece

Pheasant Breast

skinned and sliced into strips

NutsSeeds

sprig

Rosemary

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped fresh

Method

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.