Pheasant in white wine sauce

Pheasant in white wine sauce

Ingredients

knob of butter
½ red onion, peeled and diced
1 pheasant breast, sliced
55g/2oz closed-cup mushrooms, sliced
1 bacon rasher, sliced
salt and freshly ground black pepper
30g/1oz peas
2 tbsp white wine
2 tbsp double cream
For the potatoes
½ potato, peeled and chopped
knob of butter
2 tbsp fresh chives, chopped



Method

1. For the potatoes, bring a pan of water to the boil and cook the potato for 6-8 minutes.
2. For the pheasant, gently melt the butter in a pan and sauté the onion for 2-3 minutes to soften. Add the pheasant and seasoning and cook for a further minute.
3. Add the mushrooms and bacon and heat for 3-4 minutes.
4. Stir in the peas, white wine and cream and simmer gently for a few minutes.
5. Remove from the heat.
6. Drain the potatoes and stir the butter and herbs through.
7. Serve the pheasant with the herby potatoes alongside.