Mustardy Pheasant Breasts

lindseylcw's Note:

More from the Lady Laird of Ballindallock Castle, she says these pheasants have a homely rustic flavour. Any new idea with pheasant is welcome in these parts.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 pheasant breast
• 3 ounces butter
• 4 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 ½ teaspoons tarragon vinegar
• 2 tablespoons double cream
• 1 pinch cayenne pepper

Directions:

1. Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
2. Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
3. Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

Reviews

[KMLWPA]

Linds, this sauce was excellent!! I'm a Dijon mustard fiend, so this was right up my alley. I used large bone-in chicken breast halves instead of pheasant because I don't have a clue where to find pheasant in TX- and the husband probably wouldn't eat it anyway. Increased the cook time to almost an hour and the chicken came out perfect. I'm thinking the sauce would be good over thick-cut boneless pork loin chops, too.