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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Venison Stir Fry

Recipes arrow Pheasantarrow Pheasant in Sour Cream
Pheasant in Sour Cream
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Created by admin, Monday, 29 November 1999
Description
Requires 1 Pheasant per person.

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

4 pheasant breasts

2 tbsp olive oil

2 tbsp butter

250ml(1/2pt) crème fraiche

1 tbsp paprika

2 tbsp chopped parsley to garnish

To serve

Boiled potatoes

2 baby cabbages, lightly boiled and quartered

Caraway seeds (optional)

Notes

Pheasant in Sour Cream

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

1. Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender. Approx 5 minutes on either side.

2. Add the crème fraiche and paprika and stir. Leave to simmer for 8 mins.

3. Serve onto a plate and sprinkle with chopped parsley. Serve with potatoes and a quarter cabbage sprinkled with caraway seeds.

nb. For an alternative to cabbage why not use fresh green beans or broccoli.

Serving Suggestion


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