Go Back
–+ servings
pheasant breast with wild mushroom sauce.

Pheasant Breast with Wild Mushroom Sauce

Amanda
Easy cook boneless pheasant breast in minutes with a rich creamy mushroom sauce. Perfect for entertaining or date night at home.
4.85 from 26 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine British
Servings 4
Calories 511 kcal

Equipment

  • 2 frying pans / skillets
  • Sharp knife
  • Chopping board
  • Wooden spoon
  • serving dish

Ingredients
 
 

For the pheasant

  • 400 g pheasant breasts 4 breast about 100 g each
  • ½ tablespoon butter
  • ½ tablespoon oil

For the wild mushroom sauce

  • 125 g wild mushrooms
  • 2 shallots
  • 300 ml double cream
  • 200 ml chicken stock
  • 2 tablespoon tarragon
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon oil

Instructions
 

For the sauce

  • Peel and finely chop the shallots.
  • Roughly chop the mushrooms to around 1 to 2 centimetres.
  • Strip the tarragon leaves from the stems and chop.
  • Put the oil and butter in a pan over a medium heat.
  • Add the shallots and cook for 2 minutes until soft, but not coloured. Stir occasionally with a wooden spoon.
  • Add the mushrooms to the pan. Cook and stir occasionally for 5 minutes until the mushrooms are soft.
  • Pour in the stock and cook for a further 5 minutes until the liquid has reduced.
  • Add the cream and half of the tarragon and simmer gently until the sauce has thickened.

For the pheasant

  • While the sauce is cooking, start cooking the pheasant breasts. Pat them dry with kitchen paper and season lightly.
  • Heat the remaining oil and butter in a clean pan over a medium to high heat and add the pheasant breast. Leave to cook for about 3 minutes then turn over.
  • Transfer to a plate and keep warm while they rest for 5 minutes.

Serving

  • Check the seasoning of the sauce and layer at the bottom of the serving dish.
  • Top with the pheasant breasts and scatter over the remaining tarragon.
  • Serve and enjoy!

Nutrition

Calories: 511kcalCarbohydrates: 10gProtein: 25gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 148mgSodium: 721mgPotassium: 587mgFiber: 2gSugar: 5gVitamin A: 1421IUVitamin C: 8mgCalcium: 115mgIron: 3mg
Keyword pheasant breast, pheasant breast recipe, wild mushroom sauce
Tried this recipe?Let us know how it was!