Pheasant breasts pan-fried with marsala, sage and lemon
Inspired by glorious Italian flavours, this elegant dish of pheasant breasts makes for a rather fancy game supper. Serves two.
Ingredients
- 2 tbsp olive oil
- 1 large clove of garlic, peeled and finely chopped
- Pinch of chilli flakes
- 1 x 400g tin butter beans, drained and lightly rinsed
- 10g parmesan, grated, plus 1 tbsp extra to serve
- 1 tbsp parsley, finely chopped
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