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.
Method
1. Firstly
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.
2. Meanwhile
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).
3. Finally
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.
4. To Serve
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.