Pheasant Breast with Bacon and Thyme
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Ingredients
- 4 pheasant breast fillets
- 8 smoked streaky bacon rashers
- 20 g butter
- 1 tsp dried thyme
- 150 ml chicken stock
- 500 g potatoes
Nutrition (per serving)
- Calories
- 470 kcal
- Protein
- 46.2 g
- Carbohydrate
- 19.7 g
- of which sugars
- 1.4 g
- Fat
- 22 g
- of which saturates
- 8.7 g
- Fibre
- 2.8 g
- Salt
- 2.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 15-18 minutes until tender, then drain and mash or crush with a little of the butter.
- 2
Wrap two rashers of smoked streaky bacon around each pheasant breast fillet, securing with a cocktail stick if needed.
- 3
Heat the remaining butter in a frying pan and cook the wrapped pheasant for 5-6 minutes on each side until the bacon is crisp and the pheasant is cooked through with no pink juices.
- 4
Scatter with dried thyme partway through cooking.
- 5
Pour in the chicken stock and simmer for 2 minutes, scraping up any sticky bits from the pan.
- 6
Serve the pheasant with the sauce and crushed potatoes.
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