Bacon wrapped pheasant breast with orange sauce
I highly recommend this lovely dish for special occasions and dinner-parties during the winter months! Bacon wrapped pheasant breast with orange sauce could even be an excellent main course on Christmas day, particularly if you’re not that keen on turkey or you don’t have to cook a large meal for lots of people. It’s ready in 15 minutes. Serve it with a mash and steamed vegetables or a salad.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the pheasant breasts in half lengthwise, so you’ll get four thin slices of meat.
- Similarly, cut the dried fruits in half lengthwise.
- Put 3 slices of bacon close together, slightly overlapping. Scatter 1 sprig of thyme leaves over this, then placed on one breast slice in the middle. Season with salt, pepper, cover with some of the dried fruits, then wrap with the bacon.
- Repeat this with the other three pieces of meat.
- Heat the oil in a frying pan. Put the parcels in the pan (where the bacon ends meet should face downwards) and cook for2 minutes. Turn over and cook for another two minutes.
- Transfer them to a roasting dish and bake in the oven for about 5-7 minutes.
- Meanwhile, put the ingredients for the sauce in a saucepan and cook it until you get a thick, syrupy sauce. Discard the cinnamon.
- Serve the pheasant breast with the orange sauce drizzled over it.