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Serves 2
Main
ingredients
1 plump pheasant
50g pine kernels
4 rashers streaky bacon
1 red onion
4 sundried tomatoes
paprika
seasoning
port wine
Method
To prepare pheasant, remove the legs then remove the breasts.
Take the meat from the legs and place in food processor. Mince
for one minute then add seasoning, sundried tomatoes, half the
red onion and a teaspoon of paprika. Mince for another minute.
Finally add the pine kernels and blend with a spoon (these need
to be kept whole).
Take the
breasts and make a slit in the side then divide the leg forcement
into two and stuff breasts. Wrap two rashers of bacon round
each breast. Roast in a medium-hot over, gas 7, for 10-15 minutes.
Remove from roasting dish. Add the juices in the dish to the
remaining diced onion and port wine. Reduce by half and thicken
with cornflour, season and strain.
To assemble
Slice breast into four, place into centre of plate and pour
sauce around pheasant. Garnish with baby roast potatoes, carrots
and asparagus tips.
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