Pheasant, Leek and Bacon Traybake
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Ingredients
- 4 pheasant breast fillets
- 2 leeks, sliced
- 4 smoked streaky bacon rashers
- 500 g potatoes
- 1 tbsp olive oil
- 0.5 tsp dried thyme
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 43.5 g
- Carbohydrate
- 21.6 g
- of which sugars
- 2.8 g
- Fat
- 15 g
- of which saturates
- 4.3 g
- Fibre
- 4.4 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the potatoes into chunks, toss with the olive oil, and roast on a large tray for 20 minutes.
- 2
Push the potatoes to one side and add the pheasant breast fillets, sliced leeks and smoked streaky bacon rashers, scattering with dried thyme.
- 3
Return to the oven for 20-25 minutes, turning the pheasant once, until it is cooked through with no pink juices and the bacon is crisp.
- 4
Check the potatoes are tender and golden.
- 5
Rest the pheasant for 2 minutes.
- 6
Serve everything straight from the tray.
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