Pheasant Breast Fillets
- Wild pheasant breast that is ready to cook
- Fillets without the skin for ease of use
- Pan fry and rest just like a steak
Price per kg:
Defrost the pheasant breasts before cooking. Remove from packaging and pat dry with kitchen paper. Allow to come to room temperature.
Pan Frying: Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat, cook on a medium temperature for 2 minutes on each side. Rest the breast in a warm place for 6 minutes before serving.