Mustardypheasantbreasts Recipes

Steps:

• place flour in pie plate; press fish into flour to coat.
• Shake off excess.
• Set aside.
• In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
• In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes.
• Transfer to platter and keep warm.
• Add stock mixture to pan; bring to boil, reduce to desired consistancy.
• Spoon over fish.
• Sprinkle with parsley.

Steps:

• Place potatoes and 1 1/2 teaspoons salt in a large stockpot. Add enough water to cover. Bring to a boil, reduce heat, and simmer until the potatoes are tender but not mushy when pierced with the tip of a knife, 15 to 20 minutes.
• Drain potatoes, and transfer to an electric mixer fitted with the paddle attachment. If you prefer a lumpier consistency, you can mash them with a potato masher. Add 3/4 cup milk, the butter, garlic, and pepper. Mix on low speed to combine, then increase the speed to medium to mix thoroughly. Add more milk if the potatoes seem too thick. Taste, and season with salt as desired.

Steps:

• Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes.
• Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper.
• Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

Steps:

• Sprinkle pheasant with salt and pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 6-8 minutes. , In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pheasant juices run clear. Serve with rice.

Steps:

• Mix all ingredients except beef in medium bowl.
• Spread on all surfaces of meat.
• Place meat on rack in roasting pan.
• Roast at 350 degrees F. until meat thermometer registers 140 degrees (medium), or 160 degrees (well done), 30 to 45 minutes.

Steps:

• Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

Steps:

• Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
• Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
• Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.

Steps:

• Add wine, paprika, pepper and Dijon mustard to slow cooker. Start cooker on high.
• Add beef and mushrooms. Cook on high for 2 hours.
• Reduce to low for 30 minutes At this stage you can check you meat and decide if you want to cook it further before adding the other veg. This would depend on the cut used and how tender you want the meat.
• Add sweet potato. Cook for another 30 minutes.
• Add asparagus and similar amount of green beans. Cook for 30 minutes.
• Take out 1 cup of liquid and mix sour cream into it. Mix back into stew.
• Serve.