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Serves 4
Prep Time: 5 mins
Cooking Time: 15 mins
Ingredients
4 pheasant breasts, cubed
4 rashers Wild Boar Bacon, diced
2 garlic cloves, minced
300ml Creme fraiche
800g Gnocchi
1 chicken stock cube
150ml water
Couple of leaves Fresh Basil
Olive oil
Method
Add a glug of oil to a large frying pan and gently bring it to heat. Dice the Wild Boar Bacon and add it to the pan. Let it crisp up nicely and when it is cooked, remove from pan and transfer to a plate.
Add your cubed pheasant to the same pan and brown the meat for a couple of minutes. Add your minced garlic and let it sweat for a minute or two.
Bring some water to the boil and pour into a jug, adding your stock cube. Let it dissolve and leave to one side.
Next add your chicken stock, followed by the Creme fraiche and Gnocchi then stir it all together. Reduce the heat and let it simmer for 5-10 mins, stirring occasionally.
Stir through the pieces of wild boar bacon and serve in a pasta bowl, garnish with freshly chopped basil.
Prep Time: 5 mins
Cooking Time: 15 mins
Ingredients
4 pheasant breasts, cubed
4 rashers Wild Boar Bacon, diced
2 garlic cloves, minced
300ml Creme fraiche
800g Gnocchi
1 chicken stock cube
150ml water
Couple of leaves Fresh Basil
Olive oil
Method
Add a glug of oil to a large frying pan and gently bring it to heat. Dice the Wild Boar Bacon and add it to the pan. Let it crisp up nicely and when it is cooked, remove from pan and transfer to a plate.
Add your cubed pheasant to the same pan and brown the meat for a couple of minutes. Add your minced garlic and let it sweat for a minute or two.
Bring some water to the boil and pour into a jug, adding your stock cube. Let it dissolve and leave to one side.
Next add your chicken stock, followed by the Creme fraiche and Gnocchi then stir it all together. Reduce the heat and let it simmer for 5-10 mins, stirring occasionally.
Stir through the pieces of wild boar bacon and serve in a pasta bowl, garnish with freshly chopped basil.
