Equipment
Ingredients
Main Components
- 4 pheasant breasts, boneless
- 4 bacon, lightly smoked rashers
- 30 g butter, softened
- 500 ml cider
Sauce
- 5 shallots, thinly sliced
- 6 g sugar
- 30 g flour, plain
- 100 ml crème fraîche, full fat
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Spread 15g of softened butter over the pheasant breasts and wrap each one with a slice of bacon.
Place the wrapped breasts in an ovenproof dish without overcrowding and roast for 25 minutes.
Reduce the oven temperature to 170°C (325°F). Pour 250ml of cider over the pheasant, cover tightly with foil, and bake for 60 minutes.
Pour the remaining 250ml of cider into a saucepan and simmer over medium heat until the volume is reduced by half.
Sauté the sliced shallots in the remaining 15g of butter in a pan until softened.
Add the sugar to the shallots and continue cooking until they are lightly caramelized.
Stir the flour into the shallot mixture and cook for 1 minute over low heat.
Slowly whisk the reduced cider and the crème fraîche into the shallots. Simmer on low heat until the sauce thickens.
Slice each pheasant breast into five pieces and arrange on plates. Pour the sauce over the meat and serve immediately.
Chef's Notes
- Check the pheasant occasionally during the 60-minute braise; if the liquid has evaporated, add a splash more cider or water.
- Internal temperature for the pheasant should reach 74°C/165°F.
Storage
Refrigerator: 3 days — Store sauce and meat together to prevent drying.
Freezer: 1 month — Sauce may split slightly upon thawing.
Reheating: Reheat gently in a covered pan over low heat until the internal temperature reaches 74°C/165°F.
