Mustardy Pheasant Breasts

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  pheasant breast
• 3  ounces butter
• 4  teaspoons Dijon mustard
• 1  tablespoon white wine vinegar
• 1 1⁄2 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.