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

Preheat the oven to 200C/gas 6. 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. 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. 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 .

The best places to eat, stay, shop and visit in the South West

Mains

Pheasant breasts braised in cider

Give game a go with this warming pheasant recipe

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

Serves 4

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

Preheat the oven to 200C/gas 6.
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.
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.
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.

Supported by

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

Preheat the oven to 200C/gas 6.
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.
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.
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.