Paprika pheasant with mushroom sauce.

Mary Berry served up a delicious paprika pheasant with mushroom sauce dish on Mary Berry’s Absolute Favourites.
Mary says: “This is a very simple game dish just perfect for a dinner party or family supper.
Although the recipe is for pheasant, you could also use chicken if desired.”

4 pheasant (or chicken) breasts
1 medium onion, chopped
200ml double cream or 200ml Elmlea Light Double Cream
150–200g wild or Braun mushrooms
2 tbsp paprika
2 tbsp light muscovado sugar
A few sprigs of fresh parsley

- Heat a heavy-based frying pan with a little oil+butter.
Once the pan’s very hot, add the pheasant pieces and seal them on all sides.
You want to gently brown the pheasant, so there’s just a little colour – not too much – on all sides.
It’s important to cook the pheasant quite quickly like this, so it stays nice and moist.
At this stage, we’re cooking the pieces two thirds of the way through so it’s still a little pink inside.
We’ll finish it off in the sauce later.
Remove the pheasant from the pan and keep it somewhere warm.

- In the same pan, cook the chopped onion with the butter.
Cook it until it’s soft with a little colour.
- sprinkle with paprika and light muscovado sugar

- Pour in the cream, and bring the liquid to the boil.

- Return the pheasant to the pan.
- Cover and cook on LOW until pheasant is tender.

- in a separate pan melt the butter, add the mushrooms, and fry over a high heat for a few minutes, until soft then stir in with the pheasant and fry for 1 minute.

- Sprinkle with the chopped parsley.

Mary served her pheasant breast with broad beans and mash potatoes.