Poached pheasant with savoy cabbage, butternut squash, and black truffles Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and 30 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
- 1 head Savoy cabbage
- 20g truffle butter
- 4 boneless, skinless pheasant breasts
- Salt
- 30g butter
- 325g medium-diced butternut squash
- 120ml water
- 30g black truffle, for garnish
- Sea salt, for garnish
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