Mustardy Pheasant Breasts

1. 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.

2. 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.

3. Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	40.8434 g
Protein	15.1609 g
Carbohydrates	22.3383 g
Energy	485.1428 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3094 g
Water	2.5606 g
Aspartic acid	1.4059 g
Calcium, Ca	357.3765 mg
Lutein + zeaxanthin	14.8016 g
Fiber, total dietary	7.9403 g
Carotene, beta	24.57 g
Niacin	5.049 mg
Vitamin A, RAE	4.8926 g
Arginine	2.2462 g
Riboflavin	0.4348 mg
Fatty acids, total saturated 20:1	0.057 g
Glutamic acid	3.3782 g
Sodium, Na	62.9708 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1228 g
Total lipid (fat)	40.8434 g
Manganese, Mn	1.2415 mg
Proline	0.6915 g
Fatty acids, total saturated 16:0	3.653 g
Choline, total	0.0579 mg
Sugars, total	0.0116 g
Serine	0.8258 g
Fatty acids, total saturated 18:0	1.7178 g
Vitamin B-6	0.1295 mg
Selenium, Se	0.0099 g
Ash	4.2593 g
Fatty acids, total saturated 18:1 undifferentiated	15.2242 g
Pantothenic acid	0.5902 mg
Phenylalanine	0.8029 g
Copper, Cu	1.3765 mg
Thiamin	1.0916 mg
Methionine	0.5001 g
Iron, Fe	2.1436 mg
Carbohydrate, by difference	22.3383 g
Phosphorus, P	639.9056 mg
Folate, total	83.4682 g
Alanine	0.7918 g
Valine	0.8462 g
Fatty acids, total saturated 18:2 undifferentiated	17.5749 g
Glycine	1.0376 g
Fatty acids, total saturated 14:0	0.1022 g
Zinc, Zn	3.9491 mg
Isoleucine	0.6515 g
Fatty acids, total polyunsaturated	17.9031 g
Leucine	1.1601 g
Vitamin A, IU	103.7947 IU
Folate, DFE	83.4682 g
Tryptophan	0.3317 g
Vitamin C, total ascorbic acid	0.086 mg
Phytosterols	0.0934 mg
Tyrosine	0.6345 g
Vitamin K (phylloquinone)	0.0903 g
Fatty acids, total saturated	5.7208 g
Histidine	0.4457 g
Fatty acids, total monounsaturated	15.4201 g
Threonine	0.6285 g
Folate, food	83.4682 g
Cryptoxanthin, beta	7.0335 g
Vitamin E (alpha-tocopherol)	0.0336 mg
Magnesium, Mg	81.819 mg
Lysine	0.4856 g
Potassium, K	354.3728 mg
Cystine	0.3062 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 ounces	484.785	22.2746	40.824
cayenne pepper	1 pinch	0.3578	0.0637	0.0194
tarragon vinegar	1.5 1/2	0	0	0
dijon mustard	4 teaspoons	0	0	0
white wine vinegar	1 tablespoon	0	0	0
double cream	2 tablespoons	0	0	0
pheasant breast	2	0	0	0