Pheasant Breasts

Jan 24, 2021

 1 minute read

Using seasonal produce and substituting ingredients from your fridge and store cupboard

  1. Place the pheasant on top and place lid onto casserole.
  2. Cook for approximately 2 hours, until the leg bone is falling away from the breast.
  3. Preheat your over to 150 degrees C and allow 2 breasts per person
  4. Add 2 tablespoons of rapeseed or olive oil to frying pan, sear your pheasant breasts for approximately 1 minute on each side until golden brown. Remove from pan and place into a casserole dish
  5. Fry 1 chopped onion, fresh thyme and/or rosemary or a teaspoon of dried herbs, chopped celery, carrot, suede, turnip – all as to hand. Add some chopped bacon. Add all to your casserole dish.
  6. Deglaze your frying pan with some red wine, add ½ pint of stock (chicken or beef works well with game), add to casserole dish and season with salt and pepper to taste
  7. Add something for sweetness - a tablespoon of leftover cranberry or apple sauce perhaps
  8. Cook in oven for 1 hour

Finding us

Address:

Rawston Farm Butchery and Farm Shop
Rawston Farm
Tarrant Rawston
Blandford
Dorset, DT11 8SF

07796 801525
info@rawstonfarmbutchery.co.uk

Opening Hours

Monday to Friday 8:00am to 5.00pm

Saturday 8.00am to 4.00pm
Sunday Closed

Finding us in the heart of Dorset

Our farm shop stocks a wide range of locally reared beef, pork and chicken as well as seasonal game, free-range eggs, home-made pies, fresh vegetables, dried goods and a selection of superb Dorset produce. Come and see what we have to offer.

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