Larded Breast of Pheasant

Larded Breast of Pheasant

No ratings yet
Servings: 8
Calories: 780


  • 2 young pheasants each weighing 2 1/4 lbs
  • 1 tsp salt
  • 2 good pinches white pepper
  • 2 fresh sprigs sage or 1 tsp dried sage
  • 2 tbsp clarified butter
  • 2 oz streaky bacon cut very thin
  • 9 oz chestnuts
  • 2 tbsp sugar
  • 1 oz butter


  • Wash and dry pheasants, then rub well inside with salt and pepper. Rinse and dry fresh sage, or crush dried variety.
  • Rub half the sage inside pheasants.
  • Preheat oven to 220°C (425°F) Gas Mark 7.
  • Heat clarified butter and brown pheasants over high heat for 5 minutes. Place them in roasting pan, sprinkle with remaining fat from pan, then cover breasts with bacon rashers and roast in oven for 30 minutes.
  • Cut a cross just through skins of chestnuts and cook them in rapidly boiling water for 20 minutes.
  • Remove pheasants from oven and allow to cool.
  • Rinse chestnuts under cold water and then peel.
  • Caramelise sugar in butter until light brown, add chestnuts and glaze, stirring until they are evenly coated with syrup. Put aside to cool.
  • Cut breast portions from pheasants, putting aside remainder of birds to be used in other dishes. Carve breast meat with bacon layer in slices 1.2 cm (1/2 in) thick, arrange on serving dish with glazed chestnuts and scatter with remaining sage.
Calories: 780 kcal
Carbohydrates: 17 g
Protein: 79 g
Fat: 42g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 264 mg
Sodium: 500 mg
Potassium: 999 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 705 IU
Vitamin C: 31 mg
Calcium: 49 mg
Iron: 4 mg
Ingredients Game, Pheasant
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating