Ingredients (For two people)
-
· 4x 250g/9oz Pheasant Breasts. Let these come up to close to room temp
-
· 70g / 0.5 cup Plain Flour
-
· 2 tsp each: Salt, Black Pepper
-
· 1 tsp Garlic Powder
-
· 2 tbsp Olive Oil
-
· 2 tbsp / 30g Unsalted Butter
-
· 240ml / 1 cup Chicken Stock
-
· 2 large Lemons
-
· 5 tbsp Honey
-
· 4 tbsp / 60g Unsalted Butter (keep in the fridge until needed)
-
· 2 tbsp finely diced Fresh Parsley, to serve
Instructions
-
1. Slice two rings in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
-
2. Horizontally slice the pheasant breasts right through the centre to create 4 even-sized breasts.
-
3. In a large shallow dish, combine flour, salt, black pepper and garlic powder. Take one of the pheasant breasts and thoroughly coat it in the flour, then give it a shake then place to one side. Repeat with the remaining breasts.
-
4. Heat 2 tbsp butter and oil in a large pan over medium-high heat. Add the pheasant and fry both sides for a few minutes, or until golden on the outside and just about cooked through the centre. Remove from the pan and place to one side. Turn off the heat.
-
5. Once the leftover oil stops sizzling, stir in the chicken stock, lemon juice and honey. Turn the heat to medium and bring to a gentle simmer for 1-2 minutes, until you notice it just about starting to thicken. Stir in any resting juices from the pheasant then swiftly whisk in the cold butter. Once the sauce turns cloudy/glossy, turn the heat to low and check for seasoning.
-
6. Add in the pheasant and place a lemon wedge on top of each breast. Baste in the sauce (the excess flour from the pheasant will thicken up the sauce a little more) then serve with fresh parsley and a pinch of black pepper
