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Pan Fried Pheasant Breast with Crabapple Jelly Recipe

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This recipe for Pan Fried Pheasant Breast with Crabapple Jelly is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pheasant breasts
60g butter
1 onion, cut into thin wedges
100g wild mushrooms, sliced
2 tbsp olive oil
1 garlic clove, crushed
1/2 onion, thinly sliced
125ml red wine
1 tbsp balsamic vinegar
1 tbsp crab apple jelly
salt and black pepper, to taste
Directions:
Directions:
Season the pheasant breasts. Add 30g butter to a frying pan and use to fry the pheasant breasts for 3 minutes on either side. Remove from the pan and set aside for 5 minutes to rest (keep warm)
Meanwhile add the onion wedges to the pan and cook until soft and golden brown. Add the 2 tbsp olive and garlic to another pan fry the onions in the same pan until golden (about 4 minutes) then add the wine, vinegar and crab apple jelly and simmer gently for 3 minutes. Stir-in the remaining butter and cook until the butter has completely incorporated.
Slice the pheasant breasts. Place the fried onion on a plate, arrange the sliced pheasant breasts over the top then drizzle the sauce around and serve. This is a traditional British recipe for a classic dish of pheasant breasts fried in butter and served with onion wedges, mushrooms and a crab apple jelly and red wine sauce

 

 

 

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