Pheasant Breasts with Mushrooms and Cumberland Sauce
- 4 Pheasant breast (each about 160 grams)
- freshly ground peppers
- 4 Tbsps vegetable oil
- 500 grams starchy potatoes
- 200 grams fresh button Mushroom
- 150 grams fresh Porcini mushroom
- 1 shallot
- 12 slices Bacon
- 200 milliliters Currant juice
- 200 milliliters Port wine
- ½ tsp Orange peel
- ½ tsp medium hot Mustard
- 1 tsp freshly chopped thyme
- 20 grams butter
Rinse and pat dry pheasant breasts, season with salt and pepper and wrap in bacon slices. Heat 2 tablespoons of oil in a pan and cook meat until golden brown on all sides. Remove from pan and keep warm. Peel and rinse potatoes, cook in boiling salted water for about 25-30 minutes.
Clean mushrooms and cut into slices. Peel shallot and chop finely.
Saute shallot in the same pan for 2-3 minutes and add currant juice and wine. Add orange zest, mustard and herbs, simmer for about 10 minutes on medium heat. In another pan, melt butter and saute mushrooms for 3-4 minutes on high heat. Season with salt and pepper.
Drain potatoes and mash coarsely with a potato masher and season with nutmeg. Arrange potatoes and halved pheasant breasts on warmed plates, drizzle with sauce and serve immediately.