Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

4 pheasant breasts, wing bone left on
8 slices streaky smoked bacon
8 rip figs
50g butter
2 tbsp olive oil
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tsp brown sugar
2 sprigs thyme
200ml red wine

1. Pre heat oven to 180C

2. To prepare the figs, cut slits half way down the top of them. Wrap each fig with one slice of streaky bacon, use a cocktail stick to secure if needed. Press the bottom of the fig so it opens up, add a small knob of butter, thyme and a pinch of sugar, salt and pepper. Drizzle with olive oil to moisten. Place in a pre-heated oven for around 15 mins, until the bacon is crispy.

3. While the figs are cooking, heat a large non-stick frying pan and add 1 tbsp of oil. Season the pheasant breasts on the skin side and lay in the pan.

4. Cook for 3-4 minutes until the skin is golden brown. Turn over and cook for one min. Transfer to a tray and cook in the oven for a further 4 mins.

5. While the pheasant finishes cooking, add the red wine to the same pan you just sealed the breasts in. Add the balsamic vinegar and redcurrant jelly then season to taste. Allow to reduce. Remove the pheasant from the oven and rest for 10 mins.

Add a knob of butter to the sauce at the last minute and serve with the breast and bacon wrapped figs.

Lime Flavoured Roasted Partridge

Serves: 4

Preparation time: 10 minutes.

Cooking time: 30 minutes.

4 partridge, ready prepared
2 limes
butter or olive oil
4 rashers bacon
4 slices French bread
50g-75g paté (optional).

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.

2. Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird, cut into four and place on the breast and legs. (If necessary stretch the bacon with the back of a knife). Using one lime, squeeze a little juice overeach bird.

3. Put in a roasting tin and cook for about 30 minutes. Check the birds are cooked by inserting a skewer into the breast. They are ready when the juices run clear.

4. Ten minutes before the end of cooking, dip the bread into the hot oil next to the partridge and roast together with wedges of lime.

5. Spread a little paté on each piece of bread and place the partridge on top.

Serve with roast potatoes, rocket salad, redcurrant jelly, cranberry jelly or salsa. For convenience, use ready prepared roast potatoes or serve with mash seasoned with olive oil, garlic and herbs.

The Duchess of Devonshire’s Grouse with Rice & Horseradish Cream Sauce

3 young grouse
1 onion, 1 carrot, 1 stick of celery, 1 bay leaf
Chicken stock
6 rashers of streaky bacon
6 to 8 shallots
Spring onions
Horseradish cream
Basmati rice and a handful of wild rice.

1. Fillet the two breasts of each grouse and put to one side.

2. Sauté 1 onion, 1 carrot, 1 stick of celery (chopped fine) and a bay leaf. When tinted at the edges add the carcasses and enough water to cover the birds. Homemade chicken stock would be preferable but a good chicken stock cube will do equally well. Bring to the boil and simmer for about an hour, then sieve and return the liquid to the pan and boil rapidly until reduced by half.

3. Put aside.

4. Wrap 2 rashers of stre

aky bacon around each fillet and sear in butter until brown both sides.

5. Take 6 to 8 shallots. Slice, and then brown in some butter in a deepish frying pan. When cooked add some stock, and carry on cooking until reduced slightly. Add the grouse breasts and keep turning in the liquid for approximately 4 minutes.

6. When cooked, take the breasts out and keep warm.

7. Add horseradish cream to your taste, and more stock as needed. Boil to slightly thicken it, pour over the grouse breasts.

Serve with the rices.

Recipes courtesy of: