Pan-fried pheasant with orange sauce and rocket salad Recipe

Pan-fried pheasant with orange sauce and rocket salad Recipe

  • 1 pheasant breast
  • 1 tbsp plain flour, for dusting
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 3 oranges, juice only
  • 55g/2oz rocket
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  1. Dredge the pheasant breast in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan and cook the pheasant breast until golden-brown on both sides, about 4-5 minutes per side.
  2. Add the orange juice to the pan and reduce rapidly to a sticky sauce.
  3. To serve, dress the rocket with the olive oil and lemon juice in a bowl, then place in the centre of a serving plate. Top with the pheasant breast and pour over the orange sauce.
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