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Shooting Crumble




Source of Recipe


the web


List of Ingredients




4 pheasant breasts
1 glass of white wine
1 pint / 570 ml of chicken stock
3 1/2 oz / 100 g of butter
3 1/2 oz / 100 g of plain flour
1/2 pint / 275 ml of double cream
1 pot of creme fraiche
7 oz / 200 g of streaky bacon
a packet of plain crisps per person
fried breadcrumbs
salt and pepper

Recipe



Bake the pheasant breasts in the stock of 20 minutes then strain the stock and keep.
Chop up the breasts.
Make a sauce with the butter, flour, double cream, sotck and creme fraiche. If it is very thick add some milk to thin it.
Pour over the pheasant breasts.
Grill the bacon until crispy and then chop it, add to the breadcrumbs and crushed crisps and mix lightly
Place these on top of the pheasant mix and bake fo3 30 minutes.
Serve with a mixed salad.


Serving Suggestion
Serve with a mixed salad