75g of butter
4 pheasant breasts
2 tablespoons of dijon mustard
2 tablespoons of cider vinegar
2 tablespoons of double cream
salt and pepper


1. Dot 20g of butter over the breasts, season well and wrap them in tinfoil, before placing them in the oven at 400°F for 15 to 20 minutes.
2. Meanwhile, melt the remaining butter in a bowl placed over barely simmering water.
3. Add the mustard and vinegar. Cook for eight minutes before adding the cream and seasoning.
4. Pour the sauce over the pheasant breasts. Serve with creamed potatoes and peas.

Recipe supplied by Isobel Wood, of Somerset Farm Direct, suppliers of quality meats direct from the family farm, including pheasant and partridge in season. For details or for mail order, visit