Pheasant Breast with Red Salsa Mash

Pan fried pheasant breast with red salsa mash and peas

This dish features one of the last pheasant breasts I had in my freezer from last winter's shooting season and as there will of course be no more fresh ones until at least October, I wanted to create a very simple but still tasty dish that highlights the natural pheasant flavours at their very best. I therefore fried the breast whole before serving it with some red pesto flavoured mash and frozen peas.

Cook Time

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

• 2 medium sized baking type potatoes
• Salt
• 1 skinless pheasant breast fillet
• Black pepper
• Sunflower oil for frying
• 1 teaspoon red salsa paste (supermarket bought in a jar)
• Frozen peas, quantity as desired
• Malt vinegar
• Dried oregano to garnish (optional)

Method

Peel the potatoes and chop to around 1.5 inch (4cm) chunks. Put them into a pot of cold, salted water and put the pot on to a high heat to reach a boil. Adjust the heat at this stage to maintain a moderate simmer until the potatoes are just softened. This should take approximately 20 minutes but test them with a skewer or fork after 15 minutes.

Pheasant breast is added to the pan to fry

When the potatoes have started simmering, pour a couple of tablespoons of oil into a frying pan and bring it up to a medium heat. Season the pheasant breast on both sides and fry over a low to medium heat for about 8 minutes each side, depending upon size, until done. Lift to a plate when ready and cover with foil to rest for 5 minutes.

Red salsa paste is added to mashed potatoes

Drain the potatoes at your sink through a colander and return them to the empty pot. Very importantly, allow them to steam off for 2 or 3 minutes before mashing. This allows the excess moisture to escape in the form of steam, as otherwise, you will have soggy mash. Add the peas to pot of boiling water to simmer for 3 minutes.

Mash the potatoes with a hand masher before adding the red pesto and carefully stirring it through to fully combine.

Drain the peas when done, return to the empty pot and season with salt, black pepper and malt vinegar. Gently swirl the pot to evenly distribute the seasonings.

Red pesto mash and peas are plated

Spoon the mash into the centre of a deep serving plate and flatten with the back of the spoon to form a round bed for the pheasant. Spoon the peas on to the plate to form a border around the mash bed.

Sliced pheasant breast is arranged on mash bed

Lift the rested pheasant breast to a chopping board and cut at a slight angle into about 4 or 5 thick slices. Arrange on the pesto mash bed and garnish with a scattering of dried oregano.