Categories: mary berry

mary berry pheasant breast recipe

pheasant breast recipe

Basic ingredients for pheasant breast recipe

1 courgette,
chopped one red pepper,
chopped one white onion,
chopped 1- clove of garlic,
finely chopped, 1 tablespoon capers,
preserved with salt/ brine
2 tablespoons chopped chestnuts
2 tablespoons sultanas
1 tablespoon balsamic vinegar fresh Parsley olive oil for cooking salt and to taste

First of all, In a frying pan, heat olive oil on medium heat. Add onion and red pepper. Cook the courgettes for 5 minutes until they are softened. In a separate frying pan, heat olive oil.
Season the breasts of the pheasant and place them skin-side-down in the hot pan. Cook the pheasant breasts for about 4-5 minutes, then flip them and cook for another 4 minutes.
Now Allow the meat to rest in the pan. The frying pan used for cooking the pheasant should be deglazed with 4-5 tablespoons of balsamic vinegar.
Keep the pan on the heat until it thickens. Meanwhile, add the tomato, capers, and garlic to the caponata.
Cook the vegetables for another 5-10 minutes, then add the parsley leaves. Salt and pepper to your taste before turning the caponata onto a plate. Serve the caponata with the sliced pheasant, and the balsamic sauce drizzled over top.