Quick recipe finder Pan-fried pheasant with orange sauce and rocket salad
By Gino D’Acampo From Ready Steady Cook
Ingredients
- 1 pheasant breast
- 1 tbsp plain flour, for dusting
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 oranges, juice only
- 55g/2oz rocket
- 2 tbsp olive oil
- 1 tbsp lemon juice
Method
Dredge the pheasant breast in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan and cook the pheasant breast until golden-brown on both sides, about 4-5 minutes per side.
Add the orange juice to the pan and reduce rapidly to a sticky sauce.
To serve, dress the rocket with the olive oil and lemon juice in a bowl, then place in the centre of a serving plate. Top with the pheasant breast and pour over the orange sauce.
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