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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.



4 pheasant breasts, skinned

Salt and pepper

1 tablespoon sunflower oil


1 tablespoon sunflower oil

1 large onion, finely sliced

2 tablespoons paprika

300ml / 10floz double cream

2 tablespoons Dijon mustard


100g / 4oz cooked chestnuts, roughly chopped

50g / 2oz ready to eat apricots, finely snipped

25g / 1oz fresh breadcrumbs


  • 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.