Stroganoff!

Yesterday, I took a pheasant breast (from the best sister in the world) and made a pheasant breast stroganoff.

Pheasant Stroganoff & Basmati Rice (serves 1)

This recipe is reduced and reduced again from one for a serves 4, so no need to be too particular about measurements


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 (She used single cream and lemon juice and it worked very well)
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. It says if using soured cream don’t boil or the cream will curdle. The single cream and lemon juice did not curdle.
Check the seasoning and serve with parsley.

Delicious served with basmati rice – rinse rice, cook for 10 mins, stir in some butter, cover for a few mins before serving.

Sister's comment was: "I'll have what she's having"!

I think this recipe would convert to being used for several different stroganoffs – liver, sirloin, or fillet, or mushrooms for the vegetarian – use your imagination and look in your fridge/freezer/store cupboard.

Today, I went again to the Bridge Club, where I had, once again, a great time. I did not play with my usual partner (last time we came last!) Arriving back at the ranch, I had a cup of tea with the Scrabble players, and then came home to eat the rest of yesterday’s stroganoff.