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