Brace of pheasant with red wine gravy

Brace of Pheasant with Red Wine Gravy Pheasant is a relatively lean meat which benefits from the addition of fat to enhance the eating experience. Here, we use our free-range bacon for extra flavour and succulence.

1 hour 5 mins

4

Easy

• 1.3kg Field & Flower Brace of Pheasant
• 1 x pack Field & Flower Streaky Bacon, Unsmoked (240g)
• 15g butter
• 1 tbsp olive oil
• Seasoning to taste

For the gravy:
• 150ml red wine
• 2 tbsp redcurrant jelly
• 1 sprig fresh thyme
• Seasoning to taste

1. Preheat your oven to 190°C/170°C fan/gas mark 5. Remove the pheasant from its packaging and let the bird reach room temperature before cooking.

2. Heat the butter and olive oil in a large ovenproof sauté pan. Brown the pheasant leg side down for 3-5 minutes, then turn onto the breast side and continue to cook for 2-3 minutes.

3. Once browned, season the skin and lay a couple of rashers of bacon over the breast of each bird – being careful not to burn yourself.

4. Roast for 30 minutes, or until the internal temperature has reached 75°C in the thickest part of the bird. Remove from the oven, place onto a warm plate and loosely cover with foil. Rest for 15 minutes before carving.

5. To make the red wine gravy, place the sauté pan over a high heat. Add the red wine, redcurrant jelly and thyme, using a spoon to scrape off all the caramelised fat from the bottom of the pan. Allow the liquid to reduce by one third, then taste and adjust seasoning. Strain into a warm jug before serving.