Pheasant Breasts with Mushrooms and Cumberland Sauce

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Pheasant Breasts with Mushrooms and Cumberland Sauce
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
Ingredients
4 Pheasant breast (each about 160 grams)
salt
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
Nutmeg
How healthy are the main ingredients?
potatoPorcini mushroomthymeMustardsaltshallot

Preparation steps

1.

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.

2.

Clean mushrooms and cut into slices. Peel shallot and chop finely. 

3.

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.

4.

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.