- 4 pheasant breast fillets.
- 4 rashers rindless, smoked, back bacon.
- 300ml dry cider.
- 4 shallots, peeled and finely chopped.
- 25g butter.
- 1 tsp caster sugar.
- 1 tbsp plain flour.
- 4 tbsp full fat crÃ¨me fraiche.
- Roast potatoes and baby leeks to serve.
- Preheat the oven to 200C/400F/Gas 6.
- Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon.
- Place in an ovenproof dish so they arenâ€™t too cramped together, pour 5 tbsp cider over the top.
- Bake for 15-20 minutes until tender.
- Heat the butter in a pan until melted and foaming.
- Add the shallots and fry gently until soft.
- Sprinkle in the caster sugar and continue to cook, stirring until slightly caramelised.
- Stir in the flour.
- When combined, pour in the remaining cider and the crÃ¨me fraiche.
- Heat, stirring, until simmering and the sauce has reduced and slightly thickened.
- Season to taste.
- Thickly slice the pheasant breasts and transfer to warmed plates.
- Spoon the sauce over the top.
Serve with roast potatoes and baby leeks.
Courtesy of “Game to Eat”.