Pheasant breast have very pleasant tasting meat, similar to chicken. Often the problem with pheasant recipes is that the breast needs a lot less cooking than the leg meat. So when the healthy food recipes are cooked together you usually end up with dry breast meat. By wrapping skinless pheasant breast in bacon you provide a little fat to help keep them moist. This is a very quick and easy healthy recipes dish to prepare for a week day meal.
Ingredients: Pheasant Breast 4 pheasant breast, skin removed 8 thin rashers of streaky bacon, rind removed maldon salt and freshly ground black and pepper olive oil, for cooking Quince Sauce 500ml game stock or chicken stock reduced by 2/3's 2 tbsp quince paste/cheese 75ml light red wine To Serve parsnip rosti or mashed potatoes sauteed spinach | Method: Pheasant Breast: Rub a little garlic and pepper into the pheasant breasts. Wrap each one in 2 rashers of bacon. Cover and refrigerate until ready to cook Quince Sauce: Place all the ingredients in a saucepan and simmer for 10 minutes until you have a sauce that coats the back of a wooden spoon. Keep the sauce hot until ready to serve. To Cook the Pheasant Breasts: Preheat an oven to 180°C. Coat a pan with olive oil and place over a moderate-thigh heat. Place the breast in the pan and cook for 5 minutes on each side, then place in the preheated oven for a further 8-10 minutes. Remove from the oven and serve. To Serve: Serve the breasts on parsnip rosti or mashed potato, served with sauteed spinach or your choice of vegetables. Drizzle the sauce around the plates. Serve. |