8 pheasant breasts
salt and freshly ground black pepper
8 rashers thin streaky bacon, derinded
3/4 cup (170 g) butter, softened
8 oz (225 g) cooked leaf spinach, well drained
a little melted butter
salt and freshly ground black pepper
8 rashers thin streaky bacon, derinded
3/4 cup (170 g) butter, softened
8 oz (225 g) cooked leaf spinach, well drained
a little melted butter
for the sauce
2 3/4 cups (21 fl oz) 600 ml red wine
2 fat cloves garlic, crushed
1 bay leaf
sprig of fresh thyme
1 tablespoon redcurrent jelly
2 tablespoons red ivine vinegar
4 tablespoons port
scant 1 pint (500 ml) chicken or game stock
a little gravy browning (optional)
a generous knob of soft butter
1 tbsp plain flour (All purpose)
2 fat cloves garlic, crushed
1 bay leaf
sprig of fresh thyme
1 tablespoon redcurrent jelly
2 tablespoons red ivine vinegar
4 tablespoons port
scant 1 pint (500 ml) chicken or game stock
a little gravy browning (optional)
a generous knob of soft butter
1 tbsp plain flour (All purpose)
method
1. Heat the oven to 425°F/220°C/gas mark 7. Butter a roasting tin.
2. Remove skin from the pheasant breasts and make a long cut end to end on the top of each breast about 1/2 inch (1 cm) deep. Season in the cut. Stretch the derinded bacon on a board using the flat side of a knife blade.
3. Mash the butter and spinach together and season. Divide the mixture between the breasts, packing well into the slashed cut in each breast. Wrap a rasher of bacon around each breast at a diagonal. Arrange the breasts well spaced out on the roasting tin and brush with melted butter.
4. Roast for 15 minutes, until no longer pink in the middle but still moist.
5. To make the sauce, put all the sauce ingredients, except the browning, flour and butter into a pan, bring to the boil and boil to reduce to half the quantity to concentrate the flavour. Add any pan juices from the roast breasts, remove the bay leaf and thyme, taste and season.
6. To thicken the sauce, mash the butter and flour with a fork until creamed together. Bring the sauce back to the boil and whisk in small teaspoons of the mixed flour and butter until slightly thickened and shiny. Add a drop or two of gravy browning if you like a darker sauce.
2. Remove skin from the pheasant breasts and make a long cut end to end on the top of each breast about 1/2 inch (1 cm) deep. Season in the cut. Stretch the derinded bacon on a board using the flat side of a knife blade.
3. Mash the butter and spinach together and season. Divide the mixture between the breasts, packing well into the slashed cut in each breast. Wrap a rasher of bacon around each breast at a diagonal. Arrange the breasts well spaced out on the roasting tin and brush with melted butter.
4. Roast for 15 minutes, until no longer pink in the middle but still moist.
5. To make the sauce, put all the sauce ingredients, except the browning, flour and butter into a pan, bring to the boil and boil to reduce to half the quantity to concentrate the flavour. Add any pan juices from the roast breasts, remove the bay leaf and thyme, taste and season.
6. To thicken the sauce, mash the butter and flour with a fork until creamed together. Bring the sauce back to the boil and whisk in small teaspoons of the mixed flour and butter until slightly thickened and shiny. Add a drop or two of gravy browning if you like a darker sauce.
serving amount
serves 8
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