Put some cooking oil and butter in a frying pan. Shallow fry the pheasant breasts on medium heat, turn and cook it almost all the way through. Whilst breasts are cooking, chop the onion into small pieces.
When breasts are almost cooked through, put them aside and start frying the onion. Put 2 pans with water on the cooker and bring to the boil. Turn one off (for vegetables) and add new potatoes to the other and let them simmer on low heat.
When softened, add the wine and cream, simmer until thickened - stir regularly until reduced to a creamy, reasonably thick consistency, still leaving enough to simmer for another 5 minutes. Add the breasts to the sauce and simmer for 5 minutes.
Bring the water for the vegetables to the boil again and add sliced carrots and cauliflower florets. Cook for 2 minutes, then add the broccoli. Cook for a further 2 minutes (or to your liking).
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.