Pheasant Breast with Apricots and Orange


Description

This recipe was exquisite. These delicious pheasant breasts taste wonderful especially when combined with the home made orange sauce. Could be a good one for a romantic dinner.

This recipe will serve 2.

Ingredients

2 pheasant breasts
6 dried apricots
12 rashers of streaky bacon
4 thyme sprigs (optional)
knob of butter
2 tbsp olive oil
50g watercress
squeese of orange juice

For the sauce:
zest and juice 2 oranges
1 tsp ground cinnamon or 1 stick ground
1 tsp honey
3 tbsp soy sauce

Directions

Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of bacon and place a sprig of thyme on top (this is optional, if you don’t like thyme, don’t use it, it will taste just as wonderful). Put a piece of breast on top of the bacon and lay 3 apricot pieces on top of the breast. Sprinkle some salt and pepper, then wrap the bacon tightly around the pheasant to form a lovely parcel. Repeat with the remaining pheasant, bacon and apricots to make 4 parcels. You can make these the day before and leave covered in fridge overnight.

Heat oven to 180C/160C fan/gas 4. Heat a frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are hot, add the pheasant parcels and cook for 3-4 mins each side until the bacon is golden in colour (this will make the bacon crisp). The heat from the pan will seal the bacon tightly around the pheasant breast.

Pop the breasts onto a baking tray and roast in the oven for 7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice or potatoes.

Comments

  • No comments found.