It is deepest winter and the countryside around here is full of gun shots from the gangs of tweed dressed gentlemen enjoying their day! The by-product from their activities is a plentiful supply of fresh pheasants. If you unlucky enough not to benefit from a brace or two, then there is always the Dorset Farmers Market where you can buy them from L & C Game who are specialists in fine game and the pheasant breasts freeze very well.
2 skinned pheasant breasts
4 rashers of dry cured smokey bacon
1 bottle of local cider
1 garlic clove
season the breasts and rub them all over with the garlic
stretch the rashers of bacon with the back of a knife and wrap around the pheasant breasts
fry the breasts in a little olive oil for 4-5 minutes a side – I throw the whole garlic into the pan as well
pour cider around the breasts and place in a hot oven for 8-10 minutes
remove from the oven and allow to rest for 5 minutes, then slice and serve.
Here I have served them with curly kale, cannellini mash (beans heated with chopped garlic & rosemary and then mashed) and cider jus (the same method as sloe jelly sauce, just substitute wine with cider and sloe jelly with crab apple jelly)
Wine: 2010 La Segreta Rosso or just drink cider!