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Serves: 4
Preparation: 0 mins
Cooking: 30 mins
INGREDIENTS
4 pheasant breast fillets
4 rashers, rindless smoked back bacon
300ml dry cider
4 shallots, peeled and finely chopped
25g butter
1 tsp caster sugar
1 tbsp plain flour
4 tbsp full fat crème fraiche
Roast potatoes and baby leeks to serve
DESCRIPTION
Preheat the oven to 200C/400F/Gas Mark 6.
Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. Place in an ovenproof dish so they aren’t too cramped together, pour 5 tbsp cider over the top. Bake for 15-20 minutes until tender.
Heat the butter in a pan until melted and foaming. Add the shallots, fry gently until soft. Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
Stir in the flour. When combined pour in the remaining cider and the crème fraiche. Heat and simmer until the sauce has reduced and slightly thickened. Season to taste. Thickly slice the pheasant breasts and transfer to warmed plates. Spoon the sauce over the top.
Serve with roast potatos and baby leeks.
Preparation: 0 mins
Cooking: 30 mins
INGREDIENTS
4 pheasant breast fillets
4 rashers, rindless smoked back bacon
300ml dry cider
4 shallots, peeled and finely chopped
25g butter
1 tsp caster sugar
1 tbsp plain flour
4 tbsp full fat crème fraiche
Roast potatoes and baby leeks to serve
DESCRIPTION
Preheat the oven to 200C/400F/Gas Mark 6.
Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. Place in an ovenproof dish so they aren’t too cramped together, pour 5 tbsp cider over the top. Bake for 15-20 minutes until tender.
Heat the butter in a pan until melted and foaming. Add the shallots, fry gently until soft. Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
Stir in the flour. When combined pour in the remaining cider and the crème fraiche. Heat and simmer until the sauce has reduced and slightly thickened. Season to taste. Thickly slice the pheasant breasts and transfer to warmed plates. Spoon the sauce over the top.
Serve with roast potatos and baby leeks.
