Pheasant Breast wrapped in Bacon

Prepared by wrapping the breasts in bacon

Pheasant breast have very pleasant tasting meat, similar to chicken. Often the problem with pheasant dishes is that the breast needs a lot less cooking than the leg meat. So when they 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 dish to prepare for a week day meal.

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4 Portions

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Prep: 15 minutes
Cook: 15 minutes

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 (see recipe) or chicken stock reduced by 2/3's
2 tbsp quince paste/cheese
75ml light red wine

To Serve

parsnip rosti (see recipe) 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.