Pheasant Breasts With Blueberries Recipe

Name: Pheasant Breasts With Blueberries
Ingredients: 1 Tbsp. extra virgin olive oil; 15 gm butter; 4 x pheasant breasts unskinned; 100 ml red wine; 200 ml creme fra"che; 2 Tbsp. creme de cassis; 150 gm blueberries

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.01 view details

1 Tbsp. extra virgin olive oil
15 gm butter
4 x pheasant breasts unskinned
100 ml red wine
200 ml creme fra"che
2 Tbsp. creme de cassis
150 gm blueberries

Directions

Heat the oil and butter in a pan and brown the pheasant all over.
Place in a small roasting tin pour over the fat and place in a preheated oven (220C/425F/Gas Mark 7) for about 8 min till cooked.
Remove and keep hot.
Place the tin over a direct heat add in the wine and bubble away for 34 min till reduced. Stir in the creme fra"che and cassis.
Cook for 45 min till slightly thickened.
Stir in the blueberries and gently heat through.
Season and serve with the pheasant some pappardelle noodles and salad.
If you cant buy pheasant breasts you can easily remove them with a sharp knife.
Serves 4

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Amount Per Serving	%DV
Serving Size 67g
Recipe makes 4 servings
Calories 98
Calories from Fat 58	59%
Total Fat 6.53g	8%
Saturated Fat 2.4g	10%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 23mg	1%
Potassium 60mg	2%
Total Carbs 5.81g	2%
Dietary Fiber 0.9g	3%
Sugars 3.7g	2%
Protein 0.31g	0%

Pheasant Breasts With Blueberries Recipe

Ingredients