Roasted pheasant breasts with bacon, shallots, and mushrooms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 plump pheasant breasts
12 slices bacon
6 sprigs of thyme
3 fresh bay leaves, halved
2 tbs. butter
1 tbs. olive oil
12 small shallots
1/2 cup dry sherry
6 portobello mushrooms, quartered
6 thick slices French bread
8 oz. watercress
sea salt and freshly cracked black pepper
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Directions: |
Directions:Remove the skin from the pheasant breasts and discard it. Wrap 2 slices of bacon around each breast, inserting a sprig of thyme and half a bay leaf between the pheasant and the bacon.
Put the butter and oilinto a large roasting pan and set on top of the stove over high heat. Add the pheasant breasts, shallots, sherry, mushrooms, salt, and pepper. Turn the pheasant breasts in the mixture until they are well coated. Cook on the upper rach of a preheated oven at 375ºF for 25 minutes. Remove from the oven and let rest for 5 minutes. Put the bread onto plates, then add the watercress, mushrooms, shallots, and pheasant. Spoon over any cooking juices and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Depending on size, you may need two breasts per person - this is something you can decide when shopping, The look and choose, visual method is always best. If you are offered a choice between hen and cock pheasant, buy the hen they have better breast meat and are plumper. Cooking a whole pheasant is more economical and will serve 2-3 people, but involves all that last minute carving and it never looks as good. If pheasant is hard to find, use guinea fowl.
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