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Pheasant Breasts with Madeira and Wild Mushroom Sauce


4 Pheasant breasts, boned
150ml (5 fl.oz.) Madeira
250ml (9 fl.oz.) Creme fraiche
250g (9 oz) Mixed wild mushrooms
Seasoning

Place the mushrooms in a large dish and bake at 190C/375F/Gas 5 for 10 minutes. Place the mushrooms to one side and pan fry the pheasant breasts in the same pan for 5 minutes. When cooked, cover and keep warm. In the same pan add the Madeira and reduce by half. Stir in the creme fraiche, mushrooms and seasoning. Serve the pheasant with the sauce and oven roasted asparagus.

Servings: 4




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