Pheasant stroganoff receipe

Pheasant stroganoff recipe

Harriet MacArthur

Ingredients for pheasant stroganoff recipe
4 pheasant breasts, thinly sliced
1 onion, thinly sliced
1 decent-sized garlic clove, crushed
200g chestnut or wild mushrooms, thinly sliced
2 tbs horseradish sauce
170ml crème fraîche
Chopped parsley

Harriet MacArthur

Serves 4

Harriett MacArthur runs a small outside catering business in North Lancashire for 6 months of the year preparing shoot lunches.

Soften the onion very slowly in olive oil, and when soft add the garlic. When cooked without colour, take out of the pan and set aside.

Add another splash of olive oil and a knob of butter to the pan and fry the mushrooms, then take out and add to the onions.

Add more olive oil, then fry off the pheasant until browned. Add the onion and mushroom mix, salt and pepper, the horseradish sauce, and crème fraîche.

Cook gently for 5-10 minutes. Sprinkle with the parsley and serve with rice or tagliatelle.