Name: Pheasant breast wrapped in bacon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 pheasant breast (skinless); 6-8 rashers of streaky bacon; 2 tsp of paste (see Tips); Olive oil

Pheasant breast wrapped in bacon

22 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Pheasant breast is very lean so it's even more dry than chicken. By wrapping it in bacon the flesh can be kept moist. This is a very simple recipe that can be adjusted to your liking by adding a spoonful of your favourite paste - such as pesto, chilli, black olives and so on. Serve it with a mash and a green salad.

Ingredients

2 pheasant breast (skinless)
6-8 rashers of streaky bacon
2 tsp of paste (see Tips)
Olive oil

Instructions

Preheat the oven to 200°C.
Wipe the breast fillets dry, then add spoonful of your chosen sauce using a silicon brush, and cover both sides evenly. Season to taste.
Put 3 or 4 strips of bacon on a chopping board slightly overlapping each other. Put the breast in the middle, then wrap it up in the bacon, tacking in the sides. Repeat with the other pheasant breast.
Heat some oil in a frying pan, add the wrapped breasts and seal them on each side for a few minutes. Transfer them to the oven for about 10 minutes, until the bacon is crispy and the pheasant has cooked through.
Alternatively: put the wrapped breasts in a baking dish (with the wrapped edge downwards), and cook for 20 minutes. Finish it off with the grill/brioler in the oven for 2 minutes to crisp the bacon.
Rest for a couple minutes before serving.

Tips

Green Pesto, chilli jam, harissa paste, sundried tomato paste, cranberry sauce, prune sauce, tapenade, roasted pepper cream would work well.
Or you could just mix grainy mustard & minced garlic for the sauce; or put a large sage leaf and/or prune on the pheasant breast before wrapping it in the bacon.