Name: Pheasant Breasts with Creamy Bacon Sauce
Yield: Serves 6
Ingredients: Plenty of freshly ground black pepper – the bacon is usually sufficiently salty for most people’s tastes; 1 pint/570 ml single cream; 6 rashers of smoked back bacon, trimmed of fat and cut into small dice; 2 oz/56 g butter + 2 tbsp sunflower oil; 6 good-sized pheasant breasts; 2 tbsp plain flour, sieved

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can substitute chicken breasts for the pheasant in this recipe. On the other hand, pheasants are ever-increasingly easy to buy, even if you don’t have access to them on a ready basis. This simple recipe transforms a pheasant breast into a special occasion supper. There is no doubt that the flavours of the smoked bacon, the pheasant and the cream all enhance each other quite wonderfully! And don’t be aghast at the cream in the ingredients – remember that 1 pint/