Pheasant Breasts Skinless x 400g

£8.75

Skilfully prepared pheasant breasts sourced from well managed estates, vacuum packed and ready to cook. Pheasant is a very versatile mild flavoured game bird.  For optimum tenderness do not overcook. 400g pack

  • In season: October to February

 

Pheasant Breasts Skinless x 400g

  • Sourced from selected Scottish estates
  • Genuine wild oven ready game
  • Fully traceable, regional and seasonal product
  • Prepared by our team of expert butchers
  • Vacuum packed for freshness

Seasonal and well hung meat with unmatched flavour, sourced from the wilds of Scotland – delivered to your door.

Warm Pheasant Salad With Wild Mushroom Dressing. Ingredients: 4 tbsp olive oil. 4 pheasant breast fillets. 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. 1 (135g) bag Read More
Pheasant Breasts Braised in Cider. Serves 4.Ingredients: 4 pheasant breast fillets. 4 rashers rindless, smoked, back bacon. 300ml dry cider. 4 shallots, peeled and finely chopped. 25g butter. 1 tsp caster sugar. 1 tbsp plain flour. 4 tbsp full fat crème fraiche. Roast pota Read More
Pheasant With Parsnip and Apple Mash. Serves 4. Ingredients: Mash: 750g floury potatoes such as Maris Piper. 225g parsnips. 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks. 25g butter. 2 tbsp crème fraiche.  2 tbsp each chopped fresh Read More
Pheasant with Roast Pepper Pappardelle. Ingredients: 2 red peppers and 2 long Marmara or green peppers, de-seeded and thickly sliced. 3 garlic cloves, peeled and thinly sliced. 2 tbsp olive oil. 1½ tsp cumin seeds, crushed. 5 tbsp medium dry white wine. 4 vine ripened tomatoes. Read More

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