 Serves: 4
Preparation: 5 mins
Cooking: 18 mins
INGREDIENTS
4 pheasant breasts
2 tbsp olive oil
2 tbsp butter
250ml(1/2pt) créme fraiche
1 tbsp paprika
2 tbsp chopped parsley to garnish
to serve
Boiled potatoes
2 baby cabbages, lightly boiled and quartered
Caraway seeds (optional)
DESCRIPTION
1.Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender. Approx 5 minutes on either side.
2.Add the créme fraiche and paprika and stir. Leave to simmer for 8 mins.
3.Serve onto a plate and sprinkle with chopped parsley. Serve with potatoes and a quarter cabbage sprinkled with caraway seeds.
nb. For an alternative to cabbage why not use fresh green beans or broccoli.
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