Squeamish5 309 Posted March 4, 2017 Report Share Posted March 4, 2017 Pheasant breasts with mushroom-walnut stuffing and cheese. I made a stuffing/ nut roast mix (like a mushroom duxelles, with equal amount ground walnuts) and bound it with an egg and a spoon of chestnut flour, as it was a bit crumbly. (If you used chestnuts, as I'd originally planned, probs wouldn't need binding). There was also some parsley and seasoning. Sliced through each breast, and then bashed gently with rolling pin over cling film, to get an escalope sort of thing. Good spoonful of stuffing and a slice of that Camembert type cheese called 'Pie d'Angloys'. Made into a neat parcel, floured, and fried. You could prob do a good veggie option using the mushroom/walnut mix as a patty with slice same cheese inside for melting middle, and coat in breadcrumbs. (That was my last pheasant breasts. Sad face.) Quote Link to post Share on other sites
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