Wednesday, February 1, 2023

Scottish Pheasant Recipes

November 2, 2011 by  


4 pheasant breasts

1 lb. mixed mushrooms

1 qt. chicken stock

8 shallots

7 oz. couscous

salt and pepper to taste


Start by peeling and slicing the shallots. Put some olive in pan and cook for 5 mins. In a different pot pour chicken stock in and bring to boil. Next chop up the mushrooms, and keep the trimmings. Put the mushrooms into the pan with the shallots and cook for a further 5 minutes. Then set the couscous into a bowl. Next add the shallot and mushroom mixture. Now pour in half of the boiling chicken stock and let cook for 15-20 minutes, stirring occasionally with fork.

Salt and pepper the pheasant breasts then put them into the stock together with the mushroom trimmings and poach for 7-12 mins. Next remove from the stock and keep warm. Reduce remaining stock down to about 5 ounces. Then pass this through a cooking mesh to remove mushroom trimmings and add a small amount of the olive oil and red wine vinegar to create a warm vinaigrette sauce.

Check couscous for seasoning (season to taste if required) and set onto plates. Top with pheasant breasts, and spoon the vinaigrette on top and around. Serve and enjoy.

Try this one of many great  Scottish pheasant recipes and your friends will never leave!

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