Picture of Rachel B

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 Breasts
Pan Fried Pheasant Breasts
Description
A really good and quick meal ready very quickly and the birds dont even need hanging!

Ingredients
At a glance
Pheasant
Occasion
Quick and Easy
Method

Ingredients

1 large tub of double cream

4 - 6 Pheasent / Partridge breasts

1 Very large glass of brandy

Salt & Pepper

Butter

Notes

As you add the brandy this will thin the cream, if it gets too thin for your liking add corn flower. Submitted By: Tim Weston This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Pan Fried Pheasant Breasts

Preparation Time: 0 Hours & 30 Mins

Cooking Time: 0 Hours & 0 Mins

Lightly fry the breasts in butter. Then add the cream to the pan. Add the brandy to taste with the salt and pepper. Let simmer for a few minuets and then serve.

Serving Suggestion

Serve with roasted mushrooms and steamed carrots. The sauce is rich so dont make the veg.

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