Cooking Pheasant Breast Bacon

Meanwhile wash and peel the parsnips and quarter lengthwise.

Cooking pheasant breast bacon.

Place the pheasants into a large slow cooker. Whisk the condensed soup sour cream water chopped onion onion soup mix and mushrooms together in a mixing bowl. Remove and set aside. Cook them for 2 minutes and flip them over.

Pheasant leek bacon pie don t be scared of cooking game you can cook pheasant breasts as you would chicken 9 ratings 4 5 out of 5 star rating. Cook at 180 for 20 minutes this is a very simple and very tasty way to cook pheasant breast. Place in an ovenproof dish so that they aren t too cramped together and then pop in the oven for 25. The traditional method of larding is to wrap pheasant in bacon or pancetta if you are looking for something more italian.

Heat some oil in a frying pan add the wrapped breasts and seal them on each side for a few minutes. Heat the oil and brown the pheasant on all sides then cover the breast with slices of bacon. Another method of larding is to simply baste your game bird with oil based sauces or marinades. Pour 4 tablespoons 59 ml of the extra virgin olive oil into a skillet and turn the burner to medium high.

Season to taste with salt and pepper. Transfer them to the oven for about 10 minutes until the bacon is crispy and the pheasant has cooked through. Smear 25g 1oz of butter on each crown then place on a roasting tray in the oven to roast for 10 12 minutes until just cooked through. Butter the pheasant breasts and then wrap in the bacon.

This will also add moisture. 5 wrap the bacon around the breast and tuck the ends under the breast 6. Pot roasted pheasant a true autumnal treat this pot roast works equally well with partridge guinea fowl or chicken 16 ratings 4 7 out. Preheat the oven to 200c 400f gas 6.

Preheat the oven to 180c 350f gas mark 4. 1 hr and 40 mins. Sear the pheasants over medium high heat for 4 minutes. Wrap and drape the bacon over the birds covering the pheasants as much as you can.

Put the wrapped breasts in a baking dish with the wrapped edge downwards and cook for 20 minutes. As the bacon cooks it releases fat which keeps the meat of the pheasant basted.