Pan Fried Pheasant With Salsa Verde
Simply pan-fried pheasant breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden. The saffron mash is delicious if you need something warming in winter, or during summer just serve it with crusty bread and salad.
- Prep Time: 15 minutes
- Cook time: 25 Minutes
- Serves: 2 People
- 2-3 cloves of garlic, peeled
- 1 tbsp baby capers
- 4 pickled gherkins
- 6 anchovy fillets, chopped
- Small bunch flat leafed parsley
- Small bunch basil leaves
- Small bunch mint
- 2 tsp Dijon mustard
- 3 tbsp red wine vinegar
- 6-7 tbsp extra virgin olive oil
- Salt & freshly ground pepper
For the saffron mash
- 700g (11/2 lb) potatoes
- Salt & pepper
- Knob of butter
- Few saffron strands
- In a small saucepan gently fry the anchovies in their olive oil for 2 minutes or so until they have totally collapsed, you will see this happen when you stir them with a spoon.
- To make the salsa put the garlic, capers, gherkins, anchovy fillets, herbs, mustard and about 1 tablespoon of red wine vinegar into a food processor.
- Whizz together until roughly chopped. Stir in the remaining vinegar, oil, season to taste. Cover and leave for the flavours to develop.
- Melt the butter in a heavy based frypan add the oil and heat until nearly sizzling.
- Season the pheasant breasts with salt and pepper. Put in the frypan and fry for about 2-3 minutes on either side.
- Infuse a few saffron strands in 1 tablespoon hot water.
- When the potatoes are cooked, drain well. Mash with enough milk to make the potato creamy. Season to taste and stir in the saffron.
- Serve the pheasant breast with some of the salsa and mashed potato.
Thank you to Game-to-eat for sharing this recipe with us.
The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!
Pan-fried Pheasant with Pear and Bay
Pheasant and pear’s seasons run parallel and pair beautifully in Hannah from Herbs and Wild’s dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn or winter lunch.
Roast Pheasant With Lentils & Button Onions
Simmering lentils with bacon and aromatics infuses them with moreish flavours and makes them the perfect backdrop for tender pan-fried pheasant breasts with sautéed onions. Serve for a satisfying Sunday lunch or a well-deserved midweek treat.