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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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Recipes arrow Quick and Easyarrow Pan fried Pheasant with Salsa Verde and Saffron Mash
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Pan fried Pheasant with Salsa Verde and Saffron Mash
recipe image Description
Requires 1 Pheasant per person

Ingredients
At a glance
Pheasant
Occasion
Quick and Easy
Method

Ingredients

4 pheasant breasts

2 tbsp olive oil

2 tbsp unsalted butter

salt & freshly ground black pepper

Salsa Verde

2-3 cloves garlic, peeled

1 tbsp capers (if poss non-parareille) left whole

4 pickled gherkins,

6 anchovy fillets, chopped

small bunch flat leafed parsley

small bunch basil leaves

small bunch mint

2 tsp Dijon mustard

3 tbsp red wine vinegar

6-7 tbsp extra virgin olive oil

salt & freshly ground pepper

700g (11/2 lb) potatoes

Saffron mash

milk

salt & pepper

knob of butter

few saffron strands

Notes
Pan fried Pheasant with Salsa Verde and Saffron Mash

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

1. To make the salsa put the garlic, capers, gherkins, anchovy fillets, herbs, mustard and about 1 tablespoon of red wine vinegar into a food processor.

2. Whizz together until roughly chopped. Stir in the remaining vinegar, oil, season to taste. Cover and leave for the flavours to develop.

3. Melt the butter in a heavy based frypan add the oil and heat until nearly sizzling.

4. Season the pheasant breasts with salt and pepper. Put in the frypan and fry for about 2-3 minutes on either side.

5. Infuse a few saffron strands in 1 tablespoon hot water.

6. When the potatoes are cooked, drain well. Mash with enough milk to make the potato creamy. Season to taste and stir in the saffron.

7. Serve the pheasant breast with some of the salsa and mashed potato.

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