81. PHEASANT WRAPPED in BACON with ORANGE and SAGE STUFFING and ROSTI

(This one goes out to Derek)

serves 1


1 pheasant breast
2-3 sage leaves
2 slices of orange
2 rashers of bacon
1 oz. butter

For the rösti:
drizzle of olive oil
½ potato, grated
salt and freshly ground black pepper

For the jus:
1 orange, juice only
3 tablespoons red wine
1 tablespoon balsamic vinegar

Preheat the oven to 425F. Cut the pheasant breast open and place the sage leaves and orange slices inside. Close up and wrap in the bacon rashers. Gently melt the butter in a non-stick frying pan and pan-fry the pheasant for 3-4 minutes, until golden. Transfer to the oven and roast for 8-10 minutes, or until cooked through. Meanwhile, to make the rösti, heat the oil in pan. Place the grated potato in the center of some kitchen paper or a tea towel and squeeze out the excess moisture. Scatter the potato in the pan, spreading it out evenly. Season well. Gently fry for 3-4 minutes each side until crisp and golden. To make the jus, heat the orange juice, red wine and balsamic vinegar in a small pan. Simmer gently for 3-4 minutes, stirring occasionally. Thicken with flour if necessary and heat for a further minute. Transfer the pheasant onto a serving plate and serve the rösti alongside. Drizzle the sauce over to serve.


courtesy of: Lesley Waters, Ready Steady Cook