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Pheasant fillets

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Pheasant breast in a sour cream sauce

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generous knobs unsalted butter • rapeseed oil • banana shallots, thinly sliced • garlic, thinly sliced • chestnut mushrooms, thinly sliced • chicken stock (I use a Knorr stock cube for convenience) • Bristol Cream sherry • grainy mustard • soured cream • Salt • Ground black pepper • dried thyme •
35-40 minutes including prep

2 servings
John A
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