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Camile
Joined: 26 Apr 2006 Posts: 376 Location: Co. Galway - Ireland
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Penny Outskirts
Joined: 18 Sep 2005 Posts: 23385 Location: Planet, not on the....
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chicken feed
Joined: 27 Aug 2009 Posts: 2677
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Cathryn
Joined: 16 Jul 2005 Posts: 19856 Location: Ceredigion
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Penny Outskirts
Joined: 18 Sep 2005 Posts: 23385 Location: Planet, not on the....
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Posted: Thu Nov 04, 10 10:19 am Post subject: Pheasant Breast in Black Pepper Sauce |
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I do this one:
One Pheasant Breast per person
a rasher of back bacon or two streaky per breast
Red wine
Freshly ground black Pepper
Cream
Wrap the breasts in the bacon, give them a good grinding of pepper then fry gently turning occasionally, until the bacon is well browned and no blood runs from the breasts. Keep giving them a quick grind of pepper as they cook.
Remove from pan and keep warm.
Turn up heat and pour in some wine, difficult to say how much, go with your instincts. Reduce the wine until it starts to get thicker and sticky, and then add as much ground pepper as you want. I add loads until it's really hot and spicy
Stir in cream to taste, I just keep adding it until the sauce looks a nice colour, tastes nice, and is thick but still runny.
Really nice with game chips, and a green seasonal vegetable. |
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dpack
Joined: 02 Jul 2005 Posts: 46052 Location: yes
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judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
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mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
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