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Pheasant Breasts Braised in Cider

Serves 4

4 pheasant breast fillets
4 rashers of rindless smoked back bacon
300ml dry cider
4 shallots, peeled and finely chopped
25g butter
1 tsp caster sugar
1 tbsp plain flour
4 tbsp full fat creme fraiche
roast potatoes and baby leeks to serve

  • Preheat the over to 200C/400F/Gas Mark 6.
  • Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon.
  • Place in an ovenproof dish so they arent too cramped together and pour  5 tbsp cider over the top.
  • Bake for 15-20 minutes until tender.
  • Heat the buter in a pan until melted and foaming. Add the shallots and fry gently until soft.
  • Sprinkle in the caster sugar and continue to cook until caramelised.
  • Stir in the flour and once mixed in add the remaining cider and the creme fraiche.
  • Heat and simmer until the sauce has reduced and slightly thickened.
  • Season to taste.
  • Thickly slice the pheasant breasts and transfer to warm plates then spoon the sauce over the top.
  • Serve with roast potatoes and baby leeks. 
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