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01728 687627

Pan Fried Pheasant With Salsa Verde

Simply pan-fried pigeon 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.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 25 Minutes
  • Serves: 2 People

Ingredients

  • 4 pheasant breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • Salt & freshly ground pepper


For the
 salsa verde


  • 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

  • Milk

  • Salt & pepper

  • Knob of butter

  • Few saffron strands


Instructions

  1. 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.


  2. 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.
  3. Whizz together until roughly chopped. Stir in the remaining vinegar, oil, season to taste. Cover and leave for the flavours to develop.
  4. Melt the butter in a heavy based frypan add the oil and heat until nearly sizzling.
  5. Season the pheasant breasts with salt and pepper. Put in the frypan and fry for about 2-3 minutes on either side.
  6. Infuse a few saffron strands in 1 tablespoon hot water.
  7. When the potatoes are cooked, drain well. Mash with enough milk to make the potato creamy. Season to taste and stir in the saffron.
  8. Serve the pheasant breast with some of the salsa and mashed potato.

Thank you to Game-to-eat for sharing this recipe with us.

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