Name: Pan-Fried Breast of Pheasant Wrapped in Smoked Saddleback Bacon with Chestnut Mash, Black Trumpet Mushrooms and Perigeaux Truffle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Main course - Serves four
Ingredients: 20 g butter, plus a little for the sauce; 1 small Perigeaux truffle, thinly sliced; 60 ml red wine; 150 g chestnuts; 5 g chopped tarragon; wilted winter greens; a little oil for frying; 200 g mashed potato; 4 rashers of smoked saddleback bacon; 4 pheasant breasts, skin removed; 75 g black trumpet mushrooms; 1 tsp redcurrant jelly; 120 ml game stock

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr

Appears in

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

Main course
Winter

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

No reviews for this recipe

Ingredients

Method

Part of