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pheasant wild different starter Christmas Scottish meat smoked brandy whisky red wine white wine specialty Cold Applewood smoked Pheasant breast

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.

Cooking instructions:
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.

Serving suggestions:
Can be served thinly sliced hot or cold according to taste and with a chutney of your choice and served with seasonal vegetables.

Customer's recommendation:

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 different.

No.16 restaurant served the breasts in a simple but very effective manner. www.number16.co.uk

Smoked breast of Borders pheasant with pan fried shredded sprouts and pancetta, salt baked purple potato and cherry jus

: £4.50