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 watercress, spinach and rocket salad.
- 2 nectarines, stoned and sliced.
Method:
- 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 in the 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 between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and their dressing.
Courtesy of “Game to Eat”.
