Pan-fried Pheasant with Autumn Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 5 Tbsps olive oil
- 4 Pheasant breast (skinned)
- 2 cloves garlic cloves (finely chopped)
- ½ Red onion (finely chopped)
- 2 Tbsps thyme (chopped)
- 2 cups Wild mushroom (chanterelles, morels, trompettes de mort or others)
- 1 handful Arugula
- 1 handful Watercress
- 1 Nectarine (stone removed and cut into wedges)
- 2 Tbsps Sherry vinegar
Preparation steps
1.
Heat 3 tablespoons of the oil in a wide pan and gently fry the pheasant breasts for 6 minutes on each side, basting with the oil from time to time, or until cooked through. Remove the pheasant from the pan and set aside in a warm place.
2.
Add the remaining oil to the pan then gently cook the garlic for two minutes. Add the onion and the thyme, cook for one more minute then add the mushrooms and cook for five minutes or until they are just tender.
3.
Arrange the rocket, watercress and nectarine wedges on serving plates and add the pheasant breasts and mushrooms.
4.
Add the sherry vinegar to the pan, let it bubble, then pour the pan juices over the salad and serve immediately.
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