Preparation time: 15 mins
Cooking Time: 25 mins
- 4 pheasant breasts
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt & freshly ground black pepper
- 2-3 cloves garlic, peeled
- 1 tbsp capers (if poss non-parareille) left whole
- 4 pickled gherkins
- 6 anchovy fillets, chopped
- Small bunch flat leafed parsley
- Small bunch basil leaves
- Small bunch mint
- 2 tsp Dijon mustard
- 3 tbsp red wine vinegar
- 6-7 tbsp extra virgin olive oil
- Salt & freshly ground pepper
- 700g (11/2 lb) potatoes
- Salt & pepper
- Knob of butter
- Few saffron strands
To make the salsa put the garlic, capers, gherkins, anchovy fillets, herbs, mustard and about 1 tablespoon of red wine vinegar into a food processor.
Whizz together until roughly chopped. Stir in the remaining vinegar, oil, season to taste. Cover and leave for the flavours to develop.
Melt the butter in a heavy based frypan add the oil and heat until nearly sizzling.
Season the pheasant breasts with salt and pepper. Put in the frypan and fry for about 2-3 minutes on either side.
Infuse a few saffron strands in 1 tablespoon hot water.
When the potatoes are cooked, drain well. Mash with enough milk to make the potato creamy. Season to taste and stir in the saffron.
Serve the pheasant breast with some of the salsa and mashed potato.