{"id":5743,"date":"2013-12-02T11:43:03","date_gmt":"2013-12-02T10:43:03","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5743"},"modified":"2017-10-19T18:29:18","modified_gmt":"2017-10-19T17:29:18","slug":"pan-fried-pheasant-breast-with-mustard","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5743\/pan-fried-pheasant-breast-with-mustard\/","title":{"rendered":"James Whelan Butchers: Pan Fried Pheasant Breast with Mustard"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Pan-Fried-Pheasant-with-Mustard.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5744\" title=\"Pan Fried Pheasant with Mustard\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Pan-Fried-Pheasant-with-Mustard.jpg\" alt=\"Pan Fried Pheasant with Mustard\" width=\"225\" height=\"169\" \/><\/a><\/p>\n<p>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.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Pan-Fried-Pheasant-with-Mustard.pdf\">Pan Fried Pheasant with Mustard &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4 skinless and boneless pheasant breasts<\/li>\n<li>1 cup fresh bread crumbs<\/li>\n<li>3 tablespoons redcurrant jelly melted<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 tablespoon oil<\/li>\n<li>2 tablespoons wholegrain mustard<\/li>\n<li>300 mls cream<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Brush the breasts with the melted jelly and then press the breadcrumbs into the pheasant.\u00a0 If time allows refrigerate for an hour or so.<\/p>\n<p>Heat the butter and oil in a pan and cook the pheasants over a high heat to ensure the crumb coating is golden brown.\u00a0 Reduce and cook for 5 minutes or so.<\/p>\n<p>Combine the mustard, cream and seasonings in a bowl, and then pour over the pheasant and simmer for 10 minutes until cooked through.<\/p>\n<p>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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Pan-Fried-Pheasant-with-Mustard.jpg\"><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Pan Fried Pheasant with Mustard &#8211; Printer Friendly Download Ingredients 4 skinless and boneless pheasant breasts 1 cup fresh bread crumbs 3 tablespoons redcurrant jelly melted 2 tablespoons butter [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,5],"tags":[179,566,627,48,628,47,629],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"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. 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