For ➋2 pheasant breasts (no skin)
mushrooms such as oyster, shiitake or/& chestnut
½ bag of fresh spinach, washed (or tinned lentils)
2 portions of brown basmati rice
4 tbs red wine
garlic
salt & pepper
garlic salt
knob of butter
olive oil
Blanch spinach by pouring boiling water over it until it softens (2-3 min). Drain water and put to the side.
Put 2 tbs of olive oil into a non stick pan over high heat. Once the oil is nice and hot, add the pheasant breast and cook for 2 m on each side. Take out the breasts and put to the side to rest. Cover with foil so they don’t get cold.
Add the roughly chopped mushrooms and cook for 2- 3 m. Add a knob of butter and some minced garlic. Once the mushrooms have cooked and start to soften add the blanched spinach. Make sure the spinach has been drained. Continue to stir and add red wine if using. The mushrooms in total should be cooked for 4-6 m. You can add a dollop of sour cream , cream or creme fraiche to enhance texture.
Serve on a bed of rice and have a side salad.
Put 2 tbs of olive oil into a non stick pan over high heat. Once the oil is nice and hot, add the pheasant breast and cook for 2 m on each side. Take out the breasts and put to the side to rest. Cover with foil so they don’t get cold.
Add the roughly chopped mushrooms and cook for 2- 3 m. Add a knob of butter and some minced garlic. Once the mushrooms have cooked and start to soften add the blanched spinach. Make sure the spinach has been drained. Continue to stir and add red wine if using. The mushrooms in total should be cooked for 4-6 m. You can add a dollop of sour cream , cream or creme fraiche to enhance texture.
Serve on a bed of rice and have a side salad.
