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Pheasant Breasts Braised in Cider

4 x pheasant breasts.
4 large rashers, lightly smoked bacon
500ml/17fl oz dry cider
5 shallots
1 tsp caster sugar
30g/1oz plain flour
100ml/7tbsp full fat crème fraîche

1. Preheat the oven to 200C/400F/Gas 6.
2. 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 minutes.

3. After 25 minutes reduce the oven temperature to 170C/325F/Gas 3,

pour 250ml/8 fl oz of the cider over the pheasant breasts,

cover with a lid or tin foil, and return to the oven for another 60 minutes.

4. Towards the ending of the cooking time for the pheasants,

pour the remaining cider into a saucepan and reduce by about half.

5. Thinly slice the shallots and cook very slowly in a little butter until soft.

Then add the caster sugar and continue to cook until lightly caramelised.

Remove off the heat until ready to finish the sauce.

6. Check the pheasant breasts during the cooking time to ensure that they do not dry out

and add more cider if necessary.

7. To finish the sauce, add the flour to the shallots back on a gentle heat

and mix together.
LadySlip've been busy TSF

Was just going through my recipes and planning ahead for the future up and coming season.  

Roll on October!  

Mind you, it's only a week or until the duck are in season

Wonder if I'll ever be in a position to start looking forward to August 12th?  

       Over the Gate Forum Index -> Recipes
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