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Chastleton Pheasant




Source of Recipe


the web


List of Ingredients




6 boneless pheasant breasts, skinned
knob butter
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon sun-dried tomato paste
8-12 slices parma ham

Sauce
1 tablespoon sun-dried tomato paste
1/2 pint (300ml) double cream
few freshly torn basil leaves

Recipe



Melt the butter in a pan, add onion and garlic and fry on high heat for a few minutes, cover transfer to simmering oven for about 15 minutes until onion is tender. Stir in sun-dried tomato paste, season with salt and pepper and turn into a bowl to cool.

Take each pheasant breast and slit lengthways down breasts, fill each with 1/6th of the onion mixture. Season breasts and wrap piece of parma ham round each one (1 or more slices may be necessary depending on the size of the breasts).

Put into a small roasting tin and roast on second set of runners in roasting oven for about 15-20 minutes until tender. Remove pheasant breasts and transfer to simmering oven in serving dish and keep warm.

Deglaze roasting tin with sun-dried tomato paste and cream, season, transfer to floor of roasting oven for about 4-5 minutes. Scatter over the torn basil leaves and serve with the pheasant.

Slice the breasts into three diagonally and serve with a little sauce.


Serves 6.