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Pot-Roast Pheasant with Smoked Bacon and Cream
- Serves
2
- Difficulty
Easy
By Matt Tebbutt
Published 2008
If you are wary of cooking pheasant, this it is a good way to retain moisture in the meat. The dish is very satisfying on a cold evening.
Ingredients
50 g 1 - salt and pepper
Method
Heat the butter in a casserole. Season the bird, seal off in the butter on both sides and remove from the pan. Reserve.
Throw the onion, celery, garlic and smoked bacon into the casserole, and sweat off for about 10 minutes. A
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