Recipe for Pheasant Breasts with Blueberries 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil
15 gm butter
4 x pheasant breasts unskinned
100 ml red wine
200 ml creme fra"che
2 tbl creme de cassis
Instructions:
Instructions: Heat the oil and butter in a pan and brown the pheasant all over.

Place in a small roasting tin pour over the fat and place in a preheated oven (220C/425F/Gas Mark 7) for about 8 minutes until cooked.

Remove and keep warm.

Place the tin over a direct heat add the wine and bubble away for 34 minutes until reduced. Stir in the creme fra"che and cassis.

Cook for 45 minutes until slightly thickened.

Stir in the blueberries and gently heat through.

Season and serve with the pheasant some pappardelle noodles and salad.

If you cant buy pheasant breasts you can easily remove them with a sharp knife.

Serves 4

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