Pheasant breast wrapped in bacon

Published on 22 Mar 2016 | In French | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:20 Minutes
- Difficulty Level

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 or sauce – such as pesto, chili, mustard, tapenade, cranberry and so on. Serve it with a mash and a green salad.

Recipe Rating

(4 /5)
(24 Rating)

Combination, Dairy Free, Gluten Free, Low Carb, Paleo

The Recipe

Ingredients

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

Instructions

1. Preheat the oven to 200°C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.