Pheasant Breast with Apple & Drambuie
Serves 4
6 x Pheasant Breasts
4 oz Butter
2lb Cox’s eating apples, peeled, cored & sliced
¾ pint single double cream (or crème fraiche)
2 fl oz Drambuie
Salt & Pepper
Season the Pheasant Breasts with the salt & pepper.
On a med – high heat, melt half the butter in a frying pan and sauté the breasts until golden brown in colour. Once browned, transfer the breasts to a plate.In the same pan, melt the rest of the butter; add the apples and sauté until just about cooked 3-4 minutes. Once again, remove from the pan & set aside.
Keeping the heat moderately high deglaze the pan with the Drambuie, add the double cream or crème fraiche, return the pheasant breast ( and the juices which will have accumulated on the plate ) to the pan and allow the sauce to reduce by half the volume. This should take about 3-4 minutes.
Add the apple slices to this for the last minute of cooking time. Finally taste the sauce to check for seasoning and serve with fresh spring greens.
(Kindly Submitted by Paul Strachan, Forfar Scotland)