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Stuffed Pheasant Breast
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4 Pheasant breast fillets
4oz. Wild boar sausage meat
8oz. smoked streaky bacon
8oz. fresh/frozen/tinned raspberries
10oz. single cream
1 Tbls. fresh chopped rosemary
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Divide the sausage meat into 4 balls and flatten and use to stuff the natural pocket in the pheasant breast. Stretch the bacon with the back of a heavy knife and wind around the stuffed breast to completely enclose.
Fry over a moderate heat until brown on all sides, lower heat, cover and cook gently for about twenty minutes.
Remove from pan and keep warm. Add cream to pan and stir up all the juicy bits, add rasperries and rosemary and heat through.
Season to taste and serve with tiny potatoes and Broccoli.
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Preparation Time: 20mins |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Moorland Larder
United Kingdom |
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| This recipe has been viewed 7325 times. |
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