Supper Lunch

Warm Pheasant Salad with Wild Mushroom Dressing

20 prep, 10min cook

Serves 4

Ingredients

4 tbsps rapeseed oil

4 pheasant breast fillets

2 whole unpeeled garlic cloves

200g wild mushrooms, such as chanterelles or ceps

4 tbsps dry white wine

2 tbsps red onion, finely chopped

1 tbsp soft fresh thyme, roughly chopped

1x135g bag watercress, spinach and rocket salad

2 nectarines, stoned and sliced

Method

Pour 1 tablespoon of oil into a large heavy based frying pan, add the whole garlic cloves and then set the pan over a medium heat. When the oil is hot fry the pheasant breasts for 2-3 minutes on each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.

Heat the remaining oil to the pan, add the mushrooms and fry for 1-2 minutes. Pour in the wine and allow to bubble rapidly for a second or two, then remove from the heat. Add the red onion and thyme, then season.

To serve, divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and their dressing.