Pheasant mousseline

Pheasant mousseline


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About this recipe: When shooting season is upon us every autumn, it is important to be prepared for the influx of wonderful fresh game, such as pheasant. Get creative and adventurous and instead of making the usual pheasant pie, why not try this wonderful French dish for pheasant mousseline, 'mousseline de faisans'. This is an impressive autumn or winter starter sure to delight your friends and family. Serve with some fresh salad leaves.


Serves: 4 

  • 450g boneless pheasant breast, cubed
  • 350ml double cream
  • 3 eggs
  • 1 pinch nutmeg
  • salt and pepper, to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Preheat the oven to 190 C / Gas 5. Grease 4 individual ramekin dishes.
  2. In a food processor, combine the pheasant, double cream, eggs, nutmeg and salt and pepper. Blend until well mixed and a smooth paste has formed.
  3. Spoon the mixture into the prepared ramekin dishes and level. Place the ramekins in a tray and add hot water from the kettle halfway up the sides of the ramekins.
  4. Bake in the oven for about 15 minutes, or until firm to the touch.
  5. To serve, turn the ramekins out onto serving plates and serve immediately.

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