Pheasant pasta with pea and white wine

Wild & Game


4 Wild and Game pheasant breasts
100g bacon, diced
half an onion, diced
150g mushrooms, stalks removed, sliced
1tsp minced garlic
125ml white wine
200ml chicken stock
small mug of peas
50g parmesan
5tbs creme fraiche
2 handfuls fresh parsley, chopped

Serves 2

Heat a knob of butter and a glug of olive oil in a frying or sauté pan and fry the pheasant for 2 minutes on a medium high heat, then turn down the heat and cook for 6 minutes or until cooked through.

Remove the pheasant, set it aside, add the bacon to the pan and cook till crisp. Add the onion, cook till soft, then add the mushrooms and cook till soft. Add the garlic and cook for 1 minute, then add the wine and reduce for a couple of minutes.

Add the stock, heat on high for 2-3 minutes, then add the peas and cook for another 2-3 minutes.
Take off the heat, add the Parmesan and crème fraîche and stir until smooth.

Return the pheasant to the pan and heat gently for a minute or two.
Add the parsley and heat for another minute.

Serve with pasta.