Courtesy of our friends at Game-to-Eat is this recipe for Pheasant breast. Of course you’ll want to bag your own Pheasant if you can, so we’d recommend a few tots of our Sloe Gin while you’re out. Like the recipe below, it’s superb.
Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs
Preparation: 10 mins
Cooking: 20 mins
- 4 pheasant breasts, wing bone left on
- 8 slices streaky smoked bacon
- 8 rip figs
- 50g butter
- 2 tbsp olive oil
- 1 tbsp redcurrant jelly
- 2 tbsp balsamic vinegar
- 2 tsp brown sugar
- 2 sprigs thyme
- 200ml red wine
Pre heat oven to 180c
To prepare the figs, cut slits half way down the top of them. Wrap each fig with one slice of streaky bacon, use a cocktail stick to secure if needed. Press the bottom of the fig so it opens up, add a small knob of butter, thyme and a pinch of sugar, salt and pepper. Drizzle with olive oil to moisten. Place in a pre-heated oven for around 15 mins, until the bacon is crispy.
While the figs are cooking, heat a large non-stick frying pan and add 1 tbsp of oil. Season the pheasant breasts on the skin side and lay in the pan.
Cook for 3-4 minutes until the skin is golden brown. Turn over and cook for one min. Transfer to a tray and cook in the oven for a further 4 mins.
While the pheasant finishes cooking, add the red wine to the same pan you just sealed the breasts in. Add the balsamic vinegar and redcurrant jelly then season to taste. Allow to reduce. Remove the pheasant from the oven and rest for 10 mins.
Add a knob of butter to the sauce at the last minute and serve with the breast and bacon wrapped fig. Serve with a glass of delicious Crozes-Hermitage.