Warm Pheasant Salad with Wild Mushroom Dressing
An earthy salad that’s really simple and quick to put together for a weekday supper. The sweetness and colour of the nectarine contrasts beautifully with the earthy flavours of the pheasant and wild mushrooms. If you’re lucky enough to find your own wild mushrooms try them, if not most supermarkets sell selections of speciality mushrooms all year round.
- Prep Time: 20 minutes
- Cook time: 10 minutes
- Serves: 4 people
- 4 pheasant breast fillets
- 4 tbsp olive oil
- 2 whole unpeeled garlic cloves
- 200g wild mushrooms (morel, chanterelle)
- 4 tbsp dry white wine
- 2 tbsp finely chopped red onion
- 1 tbsp roughly chopped soft fresh thyme
- 130g watercress, spinach and rocket salad
- 2 nectarines, stoned and sliced
- Pour 1 tbsp oil into a large heavy based frying pan, add the whole garlic cloves then set the pan over a medium heat.
- When the oil is hot fry the pheasant breasts for 2-3 minutes each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.
- Heat the remaining oil to the same pan, add the mushrooms and fry for 1-2 minutes.
- Pour in the wine and allow to bubble rapidly for a second or two. Remove from the heat.
- Add the red onion and thyme. Season.
- To serve, divide the salad leaves and nectarines slices between four plates. Top with the pheasant breasts and then spoon over the warm mushrooms and their sauce.
Thank you to Game-to-eat for sharing this recipe with us.
Pheasant and Red Cabbage
This easy one-pot recipe is a failsafe way to cook pheasant for maximum flavour and moist, tender meat. Serve with mashed or roast potatoes for a hearty Sunday lunch on a crisp winter’s day.