Pheasant With Prunes & Bacon

Name: Pheasant With Prunes & Bacon
Ingredients: 2 pheasants; 4 smoked streaky bacon rashers, finely sliced; 1/2 bottle red wine full-bodied; 6 3/4 tablespoons vegetable stock; 1 shallots large or 2 small, finely chopped; 16 prunes coarsely chopped; 1 knob ice cold butter, to finish the sauce

7 ingredients

8 steps

Ingredients

2 pheasants
4 smoked streaky bacon rashers, finely sliced
1/2 bottle red wine full-bodied
6 3/4 tablespoons vegetable stock
1 shallots large or 2 small, finely chopped
16 prunes coarsely chopped
1 knob ice cold butter, to finish the sauce

Directions

1

The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.
2

Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).
3

1. To roast the pheasant, follow the instructions on your packet, or from the butcher. Commonly it will take about an hour at 200 degrees C.
4

2. For the sauce, fry the shallots for 2-3 minutes on a medium-high heat, constantly stirring until translucent.
5

3. Add the bacon and continue cooking, stirring occasionally. Cook for 2-3 further minutes until cooked and just beginning to brown.
6

4. Add the prunes, wine & stock.
7

5. Gently reduce until sauce is relatively thick - as it reduces, skim off any skin that forms on the top of the sauce.
8

6. To finish the sauce, whisk in the butter just before serving. It will amalgamate the sauce and give it a lovely, glossy finish.