Try this pheasant bacon recipe perfect for the young birds available in the shop right now.
The pheasant is one of the most plentiful of Britain’s game bird species and it is probably the best known. They can often be seen in the countryside at this time of year the males being readily identifiable with their distinctive tail feathers. The season for Pheasants starts in October and runs through till February.
Pheasant is also a healthy option being a very lean meat low in fat and cholesterol. All game is wild, natural and free range.
Ingredients in the recipe below are to serve four but can easily be adapted for more or less people. Allow about 15 minutes for preparation and a further 25 minutes for cooking this pheasant bacon recipe.
Ingredients for Pheasant Bacon Recipe
4 Pheasant Breasts from Morley Biutchers
250g or at least two rashers per person of Streaky Bacon from Morley Butchers
200g Cavelo Nero (black cabbage)
4 Pastry Galettes
Sea Salt and freshly ground Black Pepper for seasoning
Cooking Method for Pheasant Bacon Recipe
If not already separated, remove the breast meat from each bird. With a sharp knife cutting downwards and some finger pressure they came away quite readily.
(You can use the remaining carcass to create the Jus – Break up the bones and place in a large pan along with 1 onion, 1 carrot, and a stick of celery all roughly chopped. Add a bouquet garni and cover with water bring to the boil and then simmer for a couple of hours. Strain through a fine sieve a reduce the liquid to for your Jus.)
Wrap the pheasant breasts tightly in the streaky bacon and allow at least two rashers per breast.
Pre-heat your oven to 200℃
Next season the individually wrapped pheasant breasts and then sear in a hot pan for two minutes each side. Aim for an attractive golden colour.
Place the browned breasts into a roasting dish and into the hot oven for 5-6 minutes. Remove from the oven promptly, cover loosely with foil and allow to rest for a further five minutes – they will continue to cook while resting.
Sauté the Cavalo Nero, season well and set aside
Place the pastry on the plate, top with the Cavalo Nero, slice the pheasant breasts in half and arrange on the cabbage
Finish with a little game jus and watercress and then serve right away.
This Pheasant bacon recipe comes from Game to Eat. They have lots of information about game along with a selection of game recipes.