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PHEASANT BREAST WITH HAZELNUTS, BEETROOT, BACON AND SALAD

PHEASANT BREAST WITH HAZELNUTS, BEETROOT, BACON AND SALAD

The Island Chef
This uses a great meat, game or specifically pheasant. You could also use Partridge, Chicken or Duck. Being a salad, the mix is flexible too, so find you favourite leaves and use them. The larger the breast fillet cut in half, for partridge and duck the whole breast will be sufficient. With game I would recommend gently tapping of the meat with a rolling pin to tenderise it prior to cooking. Put the meat between two layers of cling-film and tap.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Starter
Cuisine British

Equipment

  • 1 frying pan

Ingredients
  

  • 2 Pheasant Breast cut in half
  • Four small fresh beetroots - diced into small cubes
  • Mixed salad of your choice
  • 50 g Roast whole hazelnuts
  • 100 g Bacon lardons
  • 75 g Baby plum tomatoes
  • 1 small red onion finely diced optional
  • Olive oil for cooking about a tablespoon
  • Dressing
  • 30 ml olive oil
  • 20 ml red wine vinegar
  • Squeeze of lemon juice
  • ½ teaspoon of sugar or honey

Instructions
 

  • Prepare the hazelnuts by putting them on a baking tray and roasting in an oven at 180C for 10 minutes. Keep an eye on them make sure they do not burn.
  • Top and tail the beetroots and put in a pan of boiling water until they are soft. Approximately 15-20 minutes. The bigger the beetroot the longer it will take.
  • Or you can buy a packet of four ready cooked beetroots. Dice the beetroot into small cubes.
  • If you can get lardons use thick sliced bacon into strips, that will work just as well.
  • Take the two Pheasant Breasts and cut into two equal diamond shapes. Season them and put to one side.
  • Make the dressing by mixing the oil, vinegar and lemon juice and mix vigorously and put to one side.
  • Plate up the salad on dishes, do not put too much on each plate. Cut the tomatoes in half and share equally on top of the salad on each plate.
  • The add the red onion, beetroot and hazelnuts on the top of the salad.
  • Add a little oil to a frying pan, Start frying the bacon and then add the pheasant on a medium-high heat. Move the bacon lardons around and wait for 5-6 minutes to check the colour on the pheasant. If brown enough turn them over. Keep moving the bacon as well.
  • When cooked, check by putting a small knife through one of the pieces and look for clear liquid coming out of the cut. Ensure that you have a nice colour on the pheasant.
  • Add the bacon to the salad. Place the pheasant on top of each on the plates. Drizzle a little of the dressing on the top of the salad.
  • Serve.

Notes

You can make it more of a meal by adding new potatoes or an delicous Rosemary Foccacia (see my recipe) to the plate. You could also add crumbled Stilton cheese on the salad. Scale up as needed if you have more people. Serve as starter or main course.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2
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