Pheasant Stroganoff and Basmati Rice

This serves one


butter for frying
½ onion, finely chopped
2 oz button mushrooms, sliced
1 pheasant breast, cut into thin strips (check for shot / feather bits)
¼ teaspoon Dijon mustard
salt & freshly ground black pepper
1 dessertspoon brandy
50 mls (minimum) crème fraiche or soured cream
freshly chopped parsley

Melt butter in large frying pan. Add the onion and fry gently till soft.
Add the mushrooms and fry for two minutes.
Add the pheasant to the pan, season well and stir in the mustard.
Fry briskly for 5 mins, turning the meat frequently.
Stir in the brandy and crème fraiche. If using soured cream don’t boil or the cream will curdle.
Check the seasoning and serve with parsley.

This is of course based on a Beef Stroganoff recipe, but works very well with pheasant.

I am very lucky to get some game from time to time.

Basmati rice has a much better texture than long grain.