Mustard Pheasant with Chestnut and Apricot Crust
Mustard Pheasant with Chestnut and Apricot Crust
 Prep Time ~ 20 Mins | Cooking Time ~35 Mins |
 Approx Cost ~ |  Difficulty ~ Easy |
 Freeze ~ ? |  Serves ~ 4 |
Tip ~ This dish can be made up to 24 hours ahead. Just put the crust on at the last minute to prevent it from going soggy.
Ingredients
Butter
4 pheasant breasts, skinned
Salt and pepper
1 tablespoon sunflower oil
Sauce:
1 tablespoon sunflower oil
1 large onion, finely sliced
2 tablespoons paprika
300ml / 10floz double cream
2 tablespoons Dijon mustard
Crust:
100g / 4oz cooked chestnuts, roughly chopped
50g / 2oz ready to eat apricots, finely snipped
25g / 1oz fresh breadcrumbs
Method
- Butter a 1.5 litre / 2 ¾ pint ovenproof dish
- Season the breasts with salt and pepper. Heat the oil in a large non-stick frying pan over a high heat and fry the pheasant breasts on each side until golden brown.
- Remove from the pan and arrange in the ovenproof dish while making the sauce.
- Heat the oil in the same pan, add the onion, lower the heat, cover and simmer for about 10 minutes until tender.
- Sprinkle the paprika over the onion and fry for a minute.
- Pour in the cream, add the mustard, season with salt and pepper and boil for a minute. Set aside to cool.
- Preheat oven to 200C, 400F, Gas 6.
- To make the crust, mix all the ingredients together in a bowl and season well. Pour the cooled mustard sauce over the pheasant and sprinkle the crust over the top.
- Bake in the preheated oven for about 15 - 20 minutes or until piping hot in the middle and the breasts are cooked through. The top will be nice and crispy too.