Pan Fried Pheasant Breast with Crab Apple Jelly RecipeOrigin: Britain Period: Traditional |
Ingredients
3 pheasant breasts 
Pan Fried Pheasant Breast with Crab Apple Jelly Preparation:Method:Season the pheasant breasts. Add 30g butter to a frying pan and use to fry the pheasant breasts for 3 minutes on either side. Remove from the pan and set aside for 5 minutes to rest (keep warm) Meanwhile add the onion wedges to the pan and cook until soft and golden brown. Add the 2 tbsp olive and garlic to another pan fry the onions in the same pan until golden (about 4 minutes) then add the wine, vinegar and crab apple jelly and simmer gently for 3 minutes. Stir-in the remaining butter and cook until the butter has completely incorporated. Slice the pheasant breasts. Place the fried onion on a plate, arrange the sliced pheasant breasts over the top then drizzle the sauce around and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Pan Fried Pheasant Breast with Crab Apple Jelly to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes using Wild Foods... More Frying recipes... More recipes for Fowl... More recipes for Game... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with meat and mushrooms as primary ingredients: Linguine with Horn of Plenty and Chestnut Mushrooms Mushrooms in Peanut Sauce Kapuska and Kielbasa St George's Mushroom Croustade Turkey and Cobnut Soup Khalyat Alkadba wal Gholoob Mortarolo Chicken Chasseur Venison Daube Arancini di Riso Berghof Ragout Pan Fried Pheasant Breast with Crab Apple Jelly Pastelles French Quarter Pizza Beef Stroganoff Pasta Primavera with Dryad's Saddle and Chicken of the Woods Ragoût of Pheasant Liver with St George's Mushroom Rakott Krumpli Kissra be Omregayga Veal Chanterelle Braised Topside of Beef Soufflé Flan of St George's Mushrooms Oxford Sausages Barley with Mushrooms and Spring Onions Pork with Tofu and Wood Ear Mushrooms Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
