Pheasant winter bake recipe
A hearty winter bake which makes the most of game.
Ingredients
- 8 pheasant breasts
- 500 g streaky bacon
- 200 g button mushrooms
- 4 large shallots
- 750 ml white wine
- 750 ml double (heavy) cream
- 1 loaf granary bread (or 2 packs of breadcrumbs)
- 50 g unsalted butter
- 1 chicken stock cube
- 75 g plain (all-purpose) flour
- 1 bunch of fresh parsley
- 1 pinch freshly ground black pepper
- 1 glug of olive oil
- 8 pheasant breasts
- 17.6 oz streaky bacon
- 7.1 oz button mushrooms
- 4 large shallots
- 26.4 fl oz white wine
- 26.4 fl oz double (heavy) cream
- 1 loaf granary bread (or 2 packs of breadcrumbs)
- 1.8 oz unsalted butter
- 1 chicken stock cube
- 2.6 oz plain (all-purpose) flour
- 1 bunch of fresh parsley
- 1 pinch freshly ground black pepper
- 1 glug of olive oil
- 8 pheasant breasts
- 17.6 oz streaky bacon
- 7.1 oz button mushrooms
- 4 large shallots
- 3.2 cups white wine
- 3.2 cups double (heavy) cream
- 1 loaf granary bread (or 2 packs of breadcrumbs)
- 1.8 oz unsalted butter
- 1 chicken stock cube
- 2.6 oz plain (all-purpose) flour
- 1 bunch of fresh parsley
- 1 pinch freshly ground black pepper
- 1 glug of olive oil
Details
- Cuisine: British
- Recipe Type: Pheasant
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 105 mins
- Serves: 8
Step-by-step
- Place the pheasant breasts in a saucepan and pour over the white wine. Bring to the boil and simmer slowly for 45 minutes.
- Remove the cooked pheasant breasts from the saucepan, keeping the juice in the saucepan. Shred the meat and lay it evenly on the bottom of a casserole dish.
- Add the butter and chicken stock cube to the saucepan of meat juices and gently heat. Slowly add plain flour to make a roux. Once the roux has begun to thicken, season well and add the double cream and chopped parsley. Leave the sauce to stand whilst you complete the next step.
- Finely chop the shallots, mushrooms and bacon, and fry for 5–10 minutes until the shallots turn a pale golden colour.
- Layer the mix on top of the shredded pheasant. Pour over the sauce so the meat is completely covered.
- Heat the oven to 180°C/350°F/gas mark 4.
- Using a food processor, make a fresh batch of breadcrumbs with the granary loaf. Fry the breadcrumbs in olive oil and season with black pepper. Place the fried breadcrumbs over your dish as the top layer.
- Pop the dish into the oven and cook for 25–35 minutes. Serve straight away once baked.
Image: oxyzay/Shutterstock
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