Roast Breast of Pheasant Wrapped in Smoked Bacon with Caraway Cabbage & Gorgonzola Polenta

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I often serve this winter-inspired dish around Christmas time, garnished with baby roasted onions and glazed chestnuts - delicious! Pheasant has a tendency to be dry if not cooked with care. By wrapping the breasts in smoked bacon you can keep them moist and tender.


  • 4 pheasant breasts, bones removed & chopped
  • 8 smoked bacon rashers
  • 4 (5) tablespoons vegeta


Preheat the oven to 220°C, 425°F, gas 7. Season the pheasant breasts all over with salt and pepper, then wrap each one in 2 overlapping rashers of bacon. Secure with a cocktail stick. Heat half the oil and butter in an ovenproof frying pan or shallow casserole dish until foaming, then