Name: Steamed Stuffed Pheasant Breasts
Yield: Serves 4
Ingredients: 16 large lettuce leaves; 4 pheasant breasts; sprig of sage; 1 bay leaf; apple peelings; ¼ pt / 140 ml cider; 2 tbsp cider; 2 tbsp chopped, peeled, deseeded tomatoes; 4 tbsp cooked brown, white or wild rice; 3 oz / 85 g ricotta or sieved cottage cheese; salt; 2 tbsp grated apple; 1 tbsp finely chopped parsley; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 pheasant breasts
16 large lettuce leaves
¼ pt / 140

Main course
Gluten-free

Method

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

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Steamed Stuffed Pheasant Breasts

Ingredients

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