Preparation: 5 mins
Cooking: 18 mins
4 pheasant breasts
2 tbsp olive oil
2 tbsp butter
250ml(1/2pt) créme fraiche
1 tbsp paprika
2 tbsp chopped parsley to garnish
2 baby cabbages, lightly boiled and quartered
Caraway seeds (optional)
1.Heat the oil and butter together in a heavy based fry pan. Add the pheasant breasts and cook until tender. Approx 5 minutes on either side.
2.Add the créme fraiche and paprika and stir. Leave to simmer for 8 mins.
3.Serve onto a plate and sprinkle with chopped parsley. Serve with potatoes and a quarter cabbage sprinkled with caraway seeds.
NB. For an alternative to cabbage why not use fresh green beans or broccoli.