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Pheasant Breast Recipe with White Wine and Mushroom Sauce
Ingredients
  • subheading: Pheasant Breasts:
  • 4 Skinned Pheasant Breasts If the pheasant breasts are not skinned, just make sure you cook them skin side down till the skin is golden
  • 20 g Butter
  • 15 ml Olive Oil
  • Pepper To season
  • subheading: White Wine and Mushroom Sauce:
  • 50 ml Dry White Wine
  • 50 ml Chicken Stock
  • 2 Banana shallots Finely chopped
  • 50 ml Double cream
  • 100 g Button mushrooms Sliced
  • 40 g Butter
  • 1 tsp Grainy mustard
  • Salt and Pepper to season
Steps
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