Cooking Pheasant Breast Bacon

Preheat the oven to 180c 350f gas mark 4.

Cooking pheasant breast bacon.

Heat the oil and brown the pheasant on all sides then cover the breast with slices of bacon. 5 wrap the bacon around the breast and tuck the ends under the breast 6. Pheasant leek bacon pie don t be scared of cooking game you can cook pheasant breasts as you would chicken 9 ratings 4 5 out of 5 star rating. As the bacon cooks it releases fat which keeps the meat of the pheasant basted.

Butter the pheasant breasts and then wrap in the bacon. Place in an ovenproof dish so that they aren t too cramped together and then pop in the oven for 25. Transfer them to the oven for about 10 minutes until the bacon is crispy and the pheasant has cooked through. Smear 25g 1oz of butter on each crown then place on a roasting tray in the oven to roast for 10 12 minutes until just cooked through.

Cook them for 2 minutes and flip them over. 1 hr and 40 mins. This will also add moisture. Place the pheasants into a large slow cooker.

Put the wrapped breasts in a baking dish with the wrapped edge downwards and cook for 20 minutes. Sear the pheasants over medium high heat for 4 minutes. Heat some oil in a frying pan add the wrapped breasts and seal them on each side for a few minutes. Season to taste with salt and pepper.

Pour 4 tablespoons 59 ml of the extra virgin olive oil into a skillet and turn the burner to medium high. Another method of larding is to simply baste your game bird with oil based sauces or marinades. Roast slowly in a preheated oven about 120 130 c for 1 1 2 2 hours. Preheat the oven to 200c 400f gas 6.

Remove and set aside. Cook at 180 for 20 minutes this is a very simple and very tasty way to cook pheasant breast. Meanwhile wash and peel the parsnips and quarter lengthwise. Whisk the condensed soup sour cream water chopped onion onion soup mix and mushrooms together in a mixing bowl.

Pot roasted pheasant a true autumnal treat this pot roast works equally well with partridge guinea fowl or chicken 16 ratings 4 7 out. The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian.