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Pheasant breasts braised in cider

Give game a go with this warming pheasant recipe
Pheasant Breast in Cider

This warming pheasant breasts braised in cider recipe is delicious served with roast potatoes and baby leeks

Serves    4
  • Pheasant breast fillets 4
  • Rindless smoked back bacon 4 rashers
  • Dry cider 300ml
  • Shallots 4 , peeled and finely chopped
  • Butter 25g
  • Caster sugar 1 tsp
  • Plain flour 1 tbsp
  • Full fat crème fraiche 4 tbsp
  • Roast potatoes and baby leeks to serve
  1. Preheat the oven to 200C/gas 6.
  2. Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. Place in an ovenproof dish so they aren’t too cramped together, pour 5 tbsp cider over the top. Bake for 15-20 minutes until tender.
  3. Heat the butter in a pan until melted and foaming. Add the shallots, fry gently until soft. Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
  4. Stir in the flour. When combined pour in the remaining cider and the crème fraiche. Heat and simmer until the sauce has reduced and slightly thickened. Season to taste. Thickly slice the pheasant breasts and transfer to warmed plates. Spoon the sauce over the top.

Find out more about game at the Game-To-Eat campaign.

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You will need

  • Pheasant breast fillets 4
  • Rindless smoked back bacon 4 rashers
  • Dry cider 300ml
  • Shallots 4 , peeled and finely chopped
  • Butter 25g
  • Caster sugar 1 tsp
  • Plain flour 1 tbsp
  • Full fat crème fraiche 4 tbsp
  • Roast potatoes and baby leeks to serve

Method

  1. Preheat the oven to 200C/gas 6.
  2. Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. Place in an ovenproof dish so they aren’t too cramped together, pour 5 tbsp cider over the top. Bake for 15-20 minutes until tender.
  3. Heat the butter in a pan until melted and foaming. Add the shallots, fry gently until soft. Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
  4. Stir in the flour. When combined pour in the remaining cider and the crème fraiche. Heat and simmer until the sauce has reduced and slightly thickened. Season to taste. Thickly slice the pheasant breasts and transfer to warmed plates. Spoon the sauce over the top.

Find out more about game at the Game-To-Eat campaign.

Churchill Recreate
South West 660
SW660
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  • Pheasant breast fillets 4
  • Rindless smoked back bacon 4 rashers
  • Dry cider 300ml
  • Shallots 4 , peeled and finely chopped
  • Butter 25g
  • Caster sugar 1 tsp
  • Plain flour 1 tbsp
  • Full fat crème fraiche 4 tbsp
  • Roast potatoes and baby leeks to serve
  1. Preheat the oven to 200C/gas 6.
  2. Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon. Place in an ovenproof dish so they aren’t too cramped together, pour 5 tbsp cider over the top. Bake for 15-20 minutes until tender.
  3. Heat the butter in a pan until melted and foaming. Add the shallots, fry gently until soft. Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
  4. Stir in the flour. When combined pour in the remaining cider and the crème fraiche. Heat and simmer until the sauce has reduced and slightly thickened. Season to taste. Thickly slice the pheasant breasts and transfer to warmed plates. Spoon the sauce over the top.

Find out more about game at the Game-To-Eat campaign.

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