MUSHROOM STUFFED PHEASANT
Serves 6
You will need:
1oz Butter
1 Tbsp Lime Marmalade
6 Pheasant Breasts (with skin on)
Mushroom Stuffing:
2oz Butter
3 Shallots (finely chopped)
12oz Button Mushrooms (coarsely chopped)
2oz Fresh white breadcrumbs
Salt and Black pepper
1 Egg (beaten)
Lime Sauce:
1/4 Pint chicken stock
Juice of 1 lime
200ml Creme fraiche
4 Tbsp Chopped parsley
1) Make mushroom stuffing: melt the butter in a saucepan, add the shallots and cook gently, stirring occasionally for 3-5mins until soft but not coloured
2) Add mushrooms and cook for 2mins then remove from the heat. Stir in the breadcrumbs, season with salt and pepper, then stir in the egg and leave to cool. Stuff the pheasant breasts (place stuffing between skin and meat)
3) Put pheasant breasts into a buttered roasting tin. Melt butter gently in a saucepan, add lime marmalade and heat gently, stirring, until combined. Brush over the breasts and cook in pre-heated oven for 35mins (or until golden brown and tender). Remove from tin and keep warm.
4) Make lime sauce. Put roasting tin on hob. Add stock and bring to a boil, then stir for 5mins or until reduced a little.
5) Stir in the lime juice and creme fraiche and heat gently, stirring constantly, until the sauce has a smooth, creamy consistency.
6) Add half of the parsley and season with salt and pepper. Serve with the lime sauce and garnish with the remaining parsley
