Quality Pheasants are sourced from local Scottish Border's country estates.
Pheasants breasts are infused in raspberries and cold smoked over apple-wood.
The are fresh frozen and 2 breasts per pack.
Season with salt and pepper. Place the breasts into a preheated frying pan with olive oil (or similar) at
a medium heat, turning occasionally until the juices run clear on the outside. Try not to overcook the
Pheasant, as the meat can become stringy and dry.
Can be served thinly sliced hot or cold according to taste and with a chutney of your choice and served with seasonal vegetables.
After cooking removed them from the pan & kept them
warm, added a little brandy to the pan, added some single cream, bubbled for a
few minutes & poured over the breasts. they were absolutely lovely – quite
No.16 restaurant served the breasts in a simple but very effective manner. www.number16.co.uk
breast of Borders pheasant with pan
fried shredded sprouts and pancetta, salt baked purple potato and cherry jus