22 February 2012

Pan roasted pheasant breast, wild mushrooms, Parma ham

Saute potatoes, buttered green beans, spiced butternut squash, sesame roast parsnips, redcurrant gravy.

I recently butchered some pheasants for a friend who wasn't sure how to prepare them. As a thank you, I was offered some to take some home and I received them with pleasure, thinking about a good recipe to use on the way home. The breasts were beautifully lean and I decided to roll them with some garlic, wild mushrooms and Parma ham to keep them moist. Wrapping them in cling film, I gently poached them in simmering water, before removing and colouring in a hot pan  to caramelise the outside and add extra flavour and texture. They were absolutely delicious, remaining very tender, going exceptionally well with the sweetened  gravy, potatoes and vegetables.

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