Time 35m Yield 2 servings. Number Of Ingredients 12 Steps:
Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.
Time 30m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes. Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper. Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.
Time 1h20m Yield 3-4 serving(s) Number Of Ingredients 12 Steps:
Melt the first butter with the oil in a heavy, lidded pan. Brown the pheasants on all sides. Season lightly with the salt and black pepper. Add the stock, vinegar, cayenne or red pepper and bring to simmering point. Cover and cook gently for 50-60 minutes, until tender. Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce. Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed. Stir in the sherry and adjust the seasoning. Simmer for 2 minutes, then spoon over the pheasants and serve.
Time 10m Yield 4 Number Of Ingredients 4 Steps:
Beat egg and sugar in a saucepan over medium heat. Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture. Cook and stir the mixture until hot.
