Pan-Fried Pheasant Breast in a Creamy White Wine Sauce

An easy pan-fried pheasant breast recipe in a creamy white wine sauce with sliced chestnut mushrooms and smoky pancetta. It's a rich and meaty dinner party classic that will impress your guests! Serve with carrot and swede mash and roasted Tenderstem broccoli.

4 pheasant breasts, skinless
1 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 clove garlic, peeled and chopped
pancetta, cubed (160 g)
chestnut mushrooms, sliced (250 g)
white wine (60 mL)
double cream (100 mL)
1 tsp. wholegrain mustard
1 Tbsp. fresh parsley, chopped

Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.

Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest (or continue to cook for another minute).

Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.

Pour in the white wine and let the majority of the liquid evaporate off.

Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.

Return the pheasant breasts to the pan and warm through for 3-4 minutes before serving.

Makes 4 servings.