4 pheasant breasts
salt and freshly ground black pepper
1 clove garlic
2 tbsp rapeseed oil
100g smoked bacon lardons
2 tbsp plain flour
150ml dry white wine
350ml chicken stock
2 Granny Smith apples
1 large sprig thyme
2 bay leaves
Season the pheasant with salt and pepper. Chop the onion and garlic. Heat the oil in a large saucepan and cook the pheasant breasts until browned. Remove and set to one side. Add the onion and bacon to the pan and cook until the onion has softened then add the garlic. Sprinkle over the flour and stir, cooking for 1 min. Add the wine and stock a little at a time, stirring well between each addition to ensure no lumps form.
Peel and thickly slice the apples. Add to the pan with the thyme and bay leaves. Return the pheasant to the pan and bring to the boil. Reduce the heat and simmer gently for 20 mins.
Other pheasant recipes from our Nov/Dec 2014 issue:
• Roast pheasant with spiced bread sauce
• Pheasant breasts in cider
• Pheasant pie
• Honey-glazed pheasant with celeriac
• Pot roast pheasant
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