Pheasant With Prunes & Bacon

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   The sauce for this is amazing and would be great with pan-fried pheasant breasts as well, or rabbit.

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   Here I served it with mustard mash and also some winter vegetables (carrots & savoy cabbage).

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   1. To roast the pheasant, follow the instructions on your packet, or from the butcher. Commonly it will take about an hour at 200 degrees C.

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   2. For the sauce, fry the shallots for 2-3 minutes on a medium-high heat, constantly stirring until translucent.

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   3. Add the bacon and continue cooking, stirring occasionally. Cook for 2-3 further minutes until cooked and just beginning to brown.

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   4. Add the prunes, wine & stock.

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   5. Gently reduce until sauce is relatively thick - as it reduces, skim off any skin that forms on the top of the sauce.

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   6. To finish the sauce, whisk in the butter just before serving. It will amalgamate the sauce and give it a lovely, glossy finish.

* Per serving · 4 servings · Values may vary.

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