This recipe ensures moist, juicy pheasant which is the polar opposite from the tough, dry, over hung product that people seem to expect.
Ingredients
- 4 pheasant breasts, sliced
- 1 banana shallot, finely chopped
- 2 garlic cloves, grated
- 100 ml3½ fl oz white wine
- 200 ml7 fl oz double cream
- 2 tsp paprika
- 1 /2 tsp cayenne pepper
- 4 cornichons, finely chopped
- 1 tbsp capers, finely chopped
- 1 tsp grainy mustard
- 4 anchovies, chopped
- 1 lemon, juiced
- 150 g5¼ oz butter or oil
- Sea salt and pepper
- Flat-leaf parsley, finely chopped
- Cooked rice, to serve
Method: How to make Pheasant stroganoff
1
Fry the pheasant strips in foaming butter on a medium heat, until they have turned golden in colour - this will be enough to cook them most of the way through. Remove to a plate and turn down the heat.
2
Gently sauté the shallots and garlic until soft, then add the wine, cream, anchovies, mustard, paprika and cayenne pepper.
3
Turn up the heat until they are simmering, then cook for about five minutes, until the sauce looks thick and rich.
4
Add the cornichons and capers, then pop the pheasant back in. Add the chopped parsley and lemon juice and season to taste.
5
Serve over cooked rice.
