George1990 Posted January 19, 2010 Report Share Posted January 19, 2010 (edited) Pheasant with a crust and wholegrain mustard cream sauce. Quite yummy. Chose it because it was relatively straight forward. Need pheasant breasts Redcurrant Jelly Porridge oats Cream Wholegrain Mustard. Butter and oil. Get some pheasant breasts and cover them in melted redcurrant jelly. Roll in some seasoned rolled oats. Whack a spoonful of oil and a **** of butter in a pan and get it foaming. Plonk the breasts in and cook for about 10 mins, turning frequently. Then add a slosh of cream to the mix and a tablespoon or two of wholegrain mustard. Cook for about 10 mins more, or until the sauce looks right and the meat's cooked. Bish bash bosh. Out of a Scottish recipe book. Edited January 19, 2010 by George1990 Quote Link to comment Share on other sites More sharing options...
George1990 Posted January 27, 2010 Author Report Share Posted January 27, 2010 Anyone tried it then? Was pretty yummy Quote Link to comment Share on other sites More sharing options...
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