A benefit of shopping at London Farmers’ Market is having the choice of seasonal game from stalls like Paul’s Poultry and Richard Waller. We have pheasant fairly regularly, but I have not found many recipes that I would want to make again. So, I put some flavours together hoping to have better luck and was so pleased with the result I wanted to share and note it so I could remember for next time.
The prep is quite easy and can be made ahead of time. The pheasant comes out so moise because of the cheese mixture and bacon.
This would be a good dish for New Years’ Eve that could either be starters for 2 or mains for hungry, adventurous eaters. Whenever you serve it, enjoy!
- 200g pack Bacon
- 140g soft goat’s cheese
- 100 cream cheese
- 1 tbsp thyme leaves, plus some sprigs
- 1 oven-ready pheasant, washed and dried
- 150ml, white wine
- olive oil
Heat oven to 200 degrees Celcius.
Mix the goat cheese, cream cheese, thyme, salt and pepper.
Carefully ease the skin away from the breast meat of each pheasant. Put cheese mixture between meat and skin. Put some sprigs of thyme on top of the breast and into the body cavity to add flavour.
Put the pheasant in a roasting tin and top each one with bacon. Season with salt and pepper, then pour over the wine and drizzle with olive oil.
Roast for 20 mins, then turn down the heat to 180 degrees Celcius and cook for 32 mins more, basting periodically.
Cover with foil and leave to stand for 10 mins before carving.
Serve with something like Rainbow Chard or Caramelised Leeks.