The delicious crust and berry jelly add interesting layers of taste and texture to the pheasant meat while the sauce makes for a lovely moist dish.
- 4 skinless and boneless pheasant breasts
- 1 cup fresh bread crumbs
- 3 tablespoons redcurrant jelly melted
- 2 tablespoons butter
- 1 tablespoon oil
- 2 tablespoons wholegrain mustard
- 300 mls cream
- Salt and pepper
Brush the breasts with the melted jelly and then press the breadcrumbs into the pheasant. If time allows refrigerate for an hour or so.
Heat the butter and oil in a pan and cook the pheasants over a high heat to ensure the crumb coating is golden brown. Reduce and cook for 5 minutes or so.
Combine the mustard, cream and seasonings in a bowl, and then pour over the pheasant and simmer for 10 minutes until cooked through.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers