Prep 10 mins
Cook 20 mins
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.
- 2 pheasant breast
- 85.04 g butter
- 19.71 ml Dijon mustard
- 14.79 ml white wine vinegar
- 7.39 ml tarragon vinegar
- 29.58 ml double cream
- 0.25 ml cayenne pepper
- 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.
- 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.
- Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
The sauce is to die for!...we loved it...I used pheasant breast...they were on the small side so hubby got 2 while I got 1...there was plenty of sauce...I served some on the side for dipping...I did cut the butter down for the foil cooking process...it just seemed way too much...the pheasant came out nice and moist...but the highlight of the dish is the sauce...thanks for posting the recipe...it's a keeper...=)
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.