Pan Roasted Pheasant Breast with Brassica Horseradish Mustard

A delicious Pan Roasted Pheasant Breast with our 

What You Will Need

  • 4 Pheasant Supreme
  • 2 Tbsp. Canola Oil
  • 2 Tbsp. Butter
  • ½ Cup White Wine
  • 2 Tbsp. Brassica Horseradish Mustard
  • 2 Springs Fresh Thyme
  • 1 Tsp. Brown Sugar
  • 3 Tbsp. Butter
  • Salt and Pepper

1. Preheat your oven to 375F.

2. Season the pheasant breasts
Liberally with salt and pepper.

3. Heat the canola in a skillet over medium
high heat and place the breasts in skin side
down. Let the pheasant cook until the skin
starts to get golden the toss in the 2 tablespoons
of butter. Let this continue to brown until
crispy and turn the breasts.

4. Place in the oven for 10-12 minutes until the
breasts are fairly firm to touch in the middle.
Remove from the skillet and reserve.

5.Return the skillet to the heat and deglaze with
the white wine. Add the thyme, Brassica Horseradish
Mustard and brown sugar.

6. Let the liquid reduce by half and remove from
the heat. Add the 3 tablespoons of butter and stir
until it is dissolved. Season to taste.

7. Plate the pheasant and spoon the sauce over
the breasts. Enjoy.

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