Steamed Stuffed Pheasant Breasts

Preparation info
  • Serves


    • Difficulty


Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 4 pheasant breasts
  • 16 large lettuce leaves
  • ¼ pt / 140


First make the stuffing. Mix all the ingredients together and put on one side.

Skin the pheasant breasts, and slit each one almost in half horizontally. Open out, butterfly fashion, and press flat. Using a non-stick frying pan, cook the meat over a high heat for 30 seconds on eac