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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Pheasantarrow Pheasant with Bacon and Red Wine
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Pheasant with Bacon and Red Wine
Created by admin, Monday, 29 November 1999
Description
sent in by Claire Weldon

Ingredients
At a glance
Pheasant
Methods/steps

Ingredients

1 Pheasant

Bacon

3/4 pint of Chicken Stock

1-2 tbsps Redcurrant Jelly

Breadcrumbs

Red Wine

Notes
Pheasant with Bacon and Red Wine

Preparation Time: 0 Hours & 20 Mins

Cooking Time: 1 Hours & 0 Mins

Take one pheasant, cover with bacon and put in roasting dish,add 3/4 pint of chicken stock cook for 45 minutes in oven

Then after 45 minutes, take pheasant out, and debone it and roughly chop the bacon. Keep warm.

In roasting dish keep the juices of the pheasant, add redcurrant jelly 1-2 tbsps, red wine (a glug!), then add a little breadcrumbs (to thicken the sauce) and cook over the stove for 5 minutes.

Put chopped pheasant and sauce in a serving dish and mix well.

Serving Suggestion

Serve with braised red cabbage and mashed potato.
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