White Fox
8th Nov 2004, 22:09
Ingredients for 2 servings.
1 pheasant
1 sml onion
1 clove garlic
thyme & parsley
1/4 pint creme fraiche or cream
1/2 jar mango chutney
worcester sauce
salt & pepper
1. remove pheasant breasts and dust with seasoned flour.
2. fry onion & garlic in oil, add the pheasant breast, seal & saute gently on a low heat until cooked through.
3. remove from the pan and set aside
4. add thyme and parsley to the juices and, over a low heat, stir in the mango chutney and creme fraiche, worcester sauce may be added to taste.
5. return the pheasant breast to the pan and simmer or finish slowly in the oven until ready to serve.
6. if you use cream, this should be beaten and left in the fridge for 1 hour to become solid.
You can also use roast or casseroled pheasant which has been removed from the bone.
The mango chutney and worcester sauce are then beaten into the cream or creme fraiche and the pheasant meat covered with the sauce. reheat slowly in the oven.
:)
1 pheasant
1 sml onion
1 clove garlic
thyme & parsley
1/4 pint creme fraiche or cream
1/2 jar mango chutney
worcester sauce
salt & pepper
1. remove pheasant breasts and dust with seasoned flour.
2. fry onion & garlic in oil, add the pheasant breast, seal & saute gently on a low heat until cooked through.
3. remove from the pan and set aside
4. add thyme and parsley to the juices and, over a low heat, stir in the mango chutney and creme fraiche, worcester sauce may be added to taste.
5. return the pheasant breast to the pan and simmer or finish slowly in the oven until ready to serve.
6. if you use cream, this should be beaten and left in the fridge for 1 hour to become solid.
You can also use roast or casseroled pheasant which has been removed from the bone.
The mango chutney and worcester sauce are then beaten into the cream or creme fraiche and the pheasant meat covered with the sauce. reheat slowly in the oven.
:)