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Simple, slow pheasant supreme

Melt some butter in a heavy based wide pan. The butter should be melted but not bubbling. Lay the supremes on the melted butter and leave. You may think that they are not cooking but they are. After about 20-25 mins turn them over. After another 20-25 mins remove from pan and keep warm.

Turn the heat up, add 1 teaspoon of green peppercorns. Add 1 tablespoon of brandy to the hot pan and set alight. Remove pan from heart and add double cream to the pan juices to make a sauce. Season with salt & pepper.



<< Venison Casserole Back to listing Rolled Shoulder of Lamb with mint & pears >>