Pheasant Breasts with Berry Fruit Sauce

Name: Pheasant Breasts with Berry Fruit Sauce
Yield: Serves 4
Ingredients: 2 shallots, peeled and finely chopped; 4 pheasant breasts, marinated overnight in wine and olive oil, if you like; 4 pheasant breasts, marinated overnight in wine and olive oil, if you like; 2 tbsp fruit jelly, such as redcurrant, cranberry, blackberry or gooseberry; ½ pt / 280 ml unseasoned pheasant stock; 2 oz / 60 g chilled unsalted butter, cubed; 2 tbsp fruit jelly, such as redcurrant, cranberry, blackberry or gooseberry; 2 tbsp fruit jelly, such as redcurrant, cranberry, blackberry or gooseberry; 2 tbsp fruit jelly, such as redcurrant, cranberry, blackberry or gooseberry; 2 tbsp fruit jelly, such as redcurrant, cranberry, blackberry or gooseberry

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 pheasant breasts, marinated overnight in wine and olive oil, if you like
2 shallots, peeled and finely chopped
2 tb

Main course
Gluten-free

Method

Dry the pheasant breasts thoroughly. Heat a non-stick pan and fry the meat on both sides, then cook gently for 15–20 minutes or until the meat is tender. Remove the meat, and keep it warm while you finish the sauce. Add the shallots, jelly and stock to the frying pan. Boil quite fiercely, scraping up any cooking residue from the bottom of the pan, and reduce to 4–5 tablespoons. Add the butter,