About this recipe:A deliciously different way to enjoy pheasant! Serve this over the pasta of your choice. I'm always trying to think of new ways to cook it up. This was a really nice surprise and easy too.
Little Miss Higgins
4 pheasant breasts
180ml white wine
2 tablespoons olive oil
1 onion, chopped
10 mushrooms, sliced
1 handful spinach leaves, chopped
110ml white wine
60ml double cream
3 tablespoons pesto
grated Parmesan cheese
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Roast pheasant breasts with 180ml white wine in a preheated 180 C / Gas 4 for 50 minutes. Let cool, then remove meat from bones and cut into small pieces.
In a medium pan over medium heat, saute the onion in the olive oil until the onions are soft. Add mushrooms, spinach and pheasant and cook until veggies are tender. Pour in the 110ml white wine, cover and cook for 5-7 minutes.
Remove lid and remove from heat. Add cream and pesto. Mix and serve over pasta with grated Parmesan cheese.