Mango Chutney Pheasant
Easy but impressive dish, perfect for last minute dinner parties.
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Easy but impressive dish, perfect for last minute dinner parties.
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Kindly donated by Nancy North this is a very simple but impressive dish, ideal for a midweek dinner party. To make it healthier you could swap the cream for creme fraiche.
Ingredients
| Recipe Ingredients | |
| 4 x tbsp | Mango Chutney (High quality) |
| 425ml | Double Cream |
| 4 x tbsp | Worcestershire Sauce |
| 2 x tbsp | Parsley |
| Pinch | Salt & Pepper |
| 6 | Pheasant Breasts |
Equipment
| 1 x Saucepan |
| 1 x Bowl |
| 1 x Roasting Pan |
Slightly cook the pheasant breasts, you can do this by either poaching in stock or wrapping in foil and cooking in the oven. Do not cook all the way through.
Whip the double cream so it peaks then mix together with the mango chutney and Worcestershire sauce and add salt and pepper. (This can be done beforehand and left in the fridge for several hours).
Remove the pheasant from the heat, place in a deep dish, pour over the sauce then pop into the oven until bubbling, this will only be a few minutes.
Sprinkle with chopped parsley and serve either on basmati rice alternatively with new potatoes and veggies.
For an extra garnish, you could add a few slices of fresh mango.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |