Autumn/Winter, Chicken & Poultry, Cooking for the Troops, Easy Date Night, Hands-Off, Light Lunch, Quick & Easy, Recipe, Simple Supper
Difficulty: Easy
I found pheasant breasts in my local farmers market and turned to Mike Robinson for a light, zesty and uplifting recipe. A nice change from some of the more hefty autumnal game dishes. Very easy to prepare and a great and simple group meal to share around.
one. Start by making the salsa: Finely chop up the pear, an onion, the pepper, the chilli, 10 or 12 mint leaves, and the plum tomatoes. Add the oil and the lime juice and season. Then take the sour cream and add the chopped chives to it. Finally, slice the remaining red onion. Set aside.
two. Season the pheasant breasts and sear them on both sides for two minutes in a hot pan. Turn down the heat and cook gently for a further 5 minutes, until cooked through. Meanwhile warm the tortillas in an oven or microwave.
three. Now people help themselves. Slice the pheasant breasts, pile meat on a tortilla, cover with salsa and some onion and slather with sour cream. Dig in!
