Wild Garlic, Pheasant and Mushroom Stew
A completely dairy and gluten free recipe, using foraged wild garlic and chestnut mushrooms for a delightfully healthy mid-week meal.
|2 x||Cooked Pheasant Breasts|
|1 tbsp x||Rapeseed Oil|
|2 tbsp x||Gluten Free Flour|
|200 ml x||Oat Milk|
|1 Bunch x||Wild Garlic|
|2 x||Lemons Zest|
|Salt & Pepper|
the rapeseed oil in the pan then add the sliced mushrooms. Then add the flour and slowly pour in the oat milk in small increments stirring as you go to thicken up the sauce.
it from the heat and added the chopped wild garlic, salt and pepper then grated in the zest of two lemons.
to the heat and add in the shredded cooked pheasant breast, heat all the way through, approx. 3 minutes, giving several good stirs to make sure it doesn’t stick to the bottom of the pan.
it on whatever you want, mash potato, pancakes, cauliflower rice. In our case we served it on brown basmati rice, topped with more wild garlic and pine nuts.