Pheasant offers a delicious, rich alternative to chicken breast. This orange and ginger sauce complements it perfectly, giving it a warm, fruity twist.
- Serves 4
- Preparation time 15 mins
- Cooking time 25 mins
- 4 Pheasant Breasts (boned and skinned)
- 175g fresh mozzarella (thinly sliced)
- 115g prosciutto (thinly sliced)
- 5 tbsp mixed chopped herbs (parsley, chives and/or basil)
- Salt and freshly ground pepper
- 3 tbsp unsalted butter
- 4 shallots (chopped)
- 12 button mushrooms (chopped)
- 750ml chicken stock
- 250ml dry white wine
- 180ml fresh orange juice
- tbsp fresh ginger (chopped)
- 180ml double cream
- 1 tbsp grated orange zest
- A little lemon juice
- 1 tbsp oil
- Place the Pheasant Breasts in a freezer bag and very gently pound to evenly flatten each breast.
- Remove from the bag and place the slices of mozzarella and prosciutto on each breast to cover.
- Sprinkle over the chopped herbs and season lightly with salt and pepper.
- Fold each breast in half (mozzarella and prosciutto side in) and skewer together, set aside.
- Prepare the sauce by sautéing the shallots and mushrooms in 1tbsp of butter until lightly coloured.
- Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half.
- Add the cream and reduce again to a light saucy consistency.
- Strain carefully and add the orange zest, salt, pepper and drops of lemon juice to taste. Keep warm.
- Add remaining 2 tbsp of butter and oil to a frying pan and sauté the prepared Pheasant Breasts over a moderate heat, 2-2 ½ minutes on each side.
- Place on warm plates and serve with the prepared sauce.
- Serve with boiled rice.
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