Pheasant Breast Recipe

Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. INSTRUCTIONS saute the bacon until crisp then add the mushrooms and shallots cook for one minute to 2 minutes or until the mushrooms are softened and then set to one side now cook the pheasant for a couple of minutes on each side.


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Add the Rowan jelly and thyme and deglaze with the port add the stock mushrooms bacon and shallots.

Pheasant breast recipe. Cut the apricots in the same way. Bake for 15-20 minutes until tender. To pan-fry heat 15g butter and 1 tbsp olive oil in a frying pan.

Breast fillets can be marinaded prior to pan-frying or cut into thin strips across the grain of the meat for stir-frying. Cut each pheasant in half across the middle lengthways so that you have 4 thin slithers of breast. Add the fillets and cook over a high heat for 30 seconds on each side reduce the heat and cook for 5-6 minutes.

Preheat the oven to 200Cgas 6. Place in an ovenproof dish so they arent too cramped together pour 5 tbsp cider over the top. Lay out 3 overlapping slices of prosciutto or bacon and.


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