Equipment
Ingredients
Main Components
- 4 pheasant breasts, boneless
- 4 bacon, lightly smoked rashers
- 30 g butter, softened
- 500 ml cider
Sauce
- 5 shallots, thinly sliced
- 6 g sugar
- 30 g flour, plain
- 100 ml crème fraîche, full fat
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 565 kcal
- Protein
- 50 g
- Carbohydrates
- 28 g
- Fat
- 27 g
- Fiber
- 1 g
- Sugar
- 16 g
- Sodium
- 738 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 145 mg
- Potassium
- 797 mg
- Calcium
- 58 mg
- Iron
- 2.5 mg
- Magnesium
- 58 mg
- Phosphorus
- 513 mg
- Zinc
- 2.3 mg
- Vitamin A
- 146 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.37 mg
- Niacin
- 16.6 mg
- Folate
- 34 mcg
- Water
- 270 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Spread 15g of softened butter over the pheasant breasts and wrap each one with a slice of bacon.
Place the wrapped breasts in an ovenproof dish without overcrowding and roast for 25 minutes.
Reduce the oven temperature to 170°C (325°F). Pour 250ml of cider over the pheasant, cover tightly with foil, and bake for 60 minutes.
Pour the remaining 250ml of cider into a saucepan and simmer over medium heat until the volume is reduced by half.
Sauté the sliced shallots in the remaining 15g of butter in a pan until softened.
Add the sugar to the shallots and continue cooking until they are lightly caramelized.
Stir the flour into the shallot mixture and cook for 1 minute over low heat.
Slowly whisk the reduced cider and the crème fraîche into the shallots. Simmer on low heat until the sauce thickens.
Slice each pheasant breast into five pieces and arrange on plates. Pour the sauce over the meat and serve immediately.
Chef's Notes
- Check the pheasant occasionally during the 60-minute braise; if the liquid has evaporated, add a splash more cider or water.
- Internal temperature for the pheasant should reach 74°C/165°F.
Storage
Refrigerator: 3 days — Store sauce and meat together to prevent drying.
Freezer: 1 month — Sauce may split slightly upon thawing.
Reheating: Reheat gently in a covered pan over low heat until the internal temperature reaches 74°C/165°F.
Troubleshooting
Pheasant meat is tough or dry
Cause: The bird was older or the dish was not covered tightly enough during the braise.
Fix: Slice the meat very thinly and allow it to sit in the warm sauce for 5 minutes before serving.
Prevention: Ensure the foil seal is airtight to retain moisture.
Sauce is lumpy
Cause: Flour was not cooked into a smooth paste or liquid was added too quickly.
Fix: Pass the sauce through a fine-mesh sieve before serving.
Prevention: Add the liquid in small increments, whisking constantly.
Cultural Context
Pheasant has long been a staple in British game cookery, often associated with country estates and autumnal hunts. Braising is a traditional method that tenderizes tougher game birds, making them more accessible for home cooks. This recipe elevates humble pheasant with rich cider and a creamy sauce, reflecting a classic approach to preparing game for a hearty meal.
