Easy Pan Fried Pheasant Breasts Recipe

Heat the butter and oil in a frying pan until foaming. Season the pheasant breasts with salt and pepper then place in the pan and cook for 5 minutes.
4 Pheasant Breasts, 1 tablespoon Butter, 1 tablespoon Olive Oil, 1 teaspoon Salt, ½ teaspoon Pepper
Turn the pheasant breasts over and cook for a further 4 minutes until golden brown (check with a sharp knife to see if they are cooked through). Remove the pheasant to a plate to rest (or continue to cook for another minute).
Put the chopped garlic, sliced mushrooms, and pancetta in the frying pan (on a medium-high heat) and cook for 3-4 minutes until the mushrooms are tender.
1 Garlic Clove, 160 g Pancetta, 250 g Chestnut Mushrooms
Pour in the white wine and let the majority of the liquid evaporate off.
60 ml White Wine
Stir in the cream, wholegrain mustard, and parsley and simmer on a low heat for 2-3 minutes.
100 ml Double Cream, 1 teaspoon Wholegrain Mustard, 1 tablespoon Parsley
Return the pheasant breasts to the pan and warm through for 3-4 minutes before serving.