Pheasant breast wrapped in bacon
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 or sauce – such as pesto, chili, mustard, tapenade, cranberry and so on. Serve it with a mash and a green salad.
Ingredients
Method
- Preheat the oven to 200°C.
- Wipe the breast fillets dry, then add a spoonful of your chosen paste or sauce. Using a silicon brush 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 meat has cooked through.
- Alternatively: put the wrapped breasts in a baking dish (with the wrapped edge facing downwards), and cook for 20 minutes. Finish it off with the grill/brioler in the oven for about 2 minutes until the bacon is gold &crispy.
- Rest for a couple minutes before serving.