Pheasant In Sour Cream

Serves: 4

Difficulty: Easy

Preparation time: 5 mins

Cooking Time: 18 mins

• 4 pheasant breasts
• 2 tbsp olive oil
• 2 tbsp butter
• 250ml(1/2pt) créme fraiche
• 1 tbsp paprika
• 2 tbsp chopped parsley to garnish

To serve:

• Boiled potatoes
• 2 baby cabbages, lightly boiled and quartered
• Caraway seeds (optional)

1. Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender. Approx 5 minutes on either side.

2. Add the créme fraiche and paprika and stir. Leave to simmer for 8 mins.

3. Serve onto a plate and sprinkle with chopped parsley. Serve with potatoes and a quarter cabbage sprinkled with caraway seeds.

NB. For an alternative to cabbage why not use fresh green beans or broccoli.