A quick and easy way to cook up some seasonal pheasants found readily throughout Northumberland in the winter. We give a huge thanks to Caro Dickinson from our neighbouring florist Flowers Unlimited for the creative recipe using our Pear and Ginger Chutney to such great use and as an extra special quality marinade. Thank you (Caro also create the amazing flowers for our wedding)
2 pheasant breasts
Pear & Ginger chutney
A good dollop of butter
Small butternut squash
1 large clove garlic, crushed
Salt & pepper
Marinade 2 pheasants breasts in 1 tablespoon pear & ginger chutney.
Meanwhile peel, de-seed and cube the butternut squash and roast in a foil-lined tin with the garlic and a drizzle of olive oil to taste until soft and slightly caramelised at the edges. Season with salt and pepper. Mash coarsely and keep warm.
Heat the butter in a small frying pan and when foaming add the pheasant breasts. Cook gently, turning once, until just cooked. Place the pheasant in a dish and keep warm to rest.
Add 1 or 2 more tablespoons of chutney to the pan juices and allow to bubble for a minute or two and then stir in the double cream. Allow to thicken and pour over the pheasant.
I served mine by putting a good spoonful of the mash on the plate, putting the pheasant breast on the top and spooning over the sauce. We ate it with purple sprouting broccoli.