Name: Pheasant breast à l’orange with dried apricots & prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 2 skinless pheasant breasts; 6 plump, juicy dried apricots; 12 rashers thinly sliced prosciutto or streaky bacon; 4 thyme sprigs; knob of butter; 2 tbsp olive oil; 50g watercress; squeeze of orange juice; zest and juice 2 oranges; 1in cinnamon stick (or 1 tsp ground); 1 tsp honey; 3 tbsp soy sauce

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Pheasant breast à l’orange with dried apricots & prosciutto

Pheasant breast à l’orange with dried apricots & prosciutto

Thomasina Miers

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Serves 2

More effort

Prep: 10 mins - 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.16 ratingsRate

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This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

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Ingredients

Nutrition

Units:

MetricUS

2 skinless pheasant

breasts
6 plump, juicy dried apricots
12 rashers thinly sliced prosciutto

or streaky bacon
4 thyme

sprigs
knob of butter
2 tbsp olive oil
50g watercress
squeeze of orange juice

For the sauce

zest and juice 2 oranges
1in cinnamon stick

(or 1 tsp ground)
1 tsp honey
3 tbsp soy sauce

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Nutrition: per serving

kcal549
fat26g
saturates9g
carbs21g
sugars21g
fibre2g
protein57g
salt6.51g

Method

step 1

Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
step 2

Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
step 3

Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

RECIPE TIPS

PERFECT WILD RICE

Heat oven to 180C/160C fan/gas 4. Wash 140g mixed wild and basmati rice in cold water. Gently soften 2-3 finely chopped shallots and 1 finely chopped garlic clove in 25g butter in a small ovenproof pan, then add the rice and stir-fry for a few mins. Season with salt and pepper, add 400ml hot chicken stock and simmer, covered, over low heat, until almost all water is absorbed – about 10 mins. Cover with 2 old butter papers or buttered baking parchment and finish in the oven for 10 mins.

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.16 ratings

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