Pan-Fried Breast of Pheasant Wrapped in Smoked Saddleback Bacon with Chestnut Mash, Black Trumpet Mushrooms and Perigeaux Truffle

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS DISH WAS ON ONE OF OUR VERY FIRST WINTER MENUS, ALTHOUGH MAYBE NOT WITH THE TRUFFLE IN IT, IN OUR EARLY DAYS! THE CHEAPNESS OF THE PHEASANT DOES ALLOW MORE GENEROUS EXPENDITURE ON OTHER GLAMOROUS INGREDIENTS. USE VAC-PAC CHESTNUTS FOR EASE, OR PARIS BROWN MUSHROOMS AS A GOOD ALTERNATIVE.

Ingredients

  • 4 pheasant breasts, skin removed
  • 4 rashers of smoked saddleback bacon
  • 60 ml red wine
  • 120 ml game stock
  • 1 tsp redcurrant jelly
  • 75 g black trumpet mushrooms
  • 20 g butter, plus a little for the sauce
  • 1 small Perigeaux truffle, thinly sliced
  • a little oil for frying
  • seasoning

    Method

    Wrap the pheasant breasts in the smoked bacon and season. Pan-fry the breasts in a little oil for approximately 8 minutes, then allow to rest. Return the pan to the heat and deglaze with the red wine, then add the stock and redcurrant jelly and reduce. Add a knob of butter to thicken and keep warm.

    Fry the mushrooms in a little butter, until soft, and reheat the mashed potato in a small saucepan. Crush the chestnuts and add to the potato, and mix together. Add the tarragon. Pipe some of the mixture onto the plate and arrange cooked pheasant breast onto it. Drizzle a little sauce around the plate and finish with the mushrooms, thin slices of the black truffle and a few wilted winter greens.