Stuffed pheasant breast with mashed potato & seasonal greens

Ingredients for Pheasant Breast recipe

Skinless pheasant breasts: 1-2 per person depending on size and appetite
Packet of cream cheese Pesto (see below or shop bought)
Parma ham or smoked streaky bacon, 2-3 slices per breast
Potatoes, Maris Piper or King Edward are best
Butter
Milk
Salt, pepper & nutmeg
Seasonal greens

Pesto
2 handfuls of basil leaves or wild garlic
2 cloves garlic
2 tbs pine nuts
150ml olive oil
3-4 tbs finely grated parmesan, pecorino or extra mature cheddar

Glorious Game
www.gloriousgameltd.co.uk

Combine the basil/wild garlic, garlic, and toasted pine nuts with a pestle and mortar or food processor, trickling in the oil to get the desired consistency. Add cheese to taste and season.

Wash and dry the potatoes, prick and lightly oil and season the skins. Bake directly on the oven shelf at 190˚C for an hour to 1½ hours, until the skins are golden brown and the insides soft and fluffy.

While the potatoes are baking mix the cream cheese and pesto stuffing in roughly equal amounts which you can adjust to your own taste depending whether you like it creamier or herbier. Season and add some lemon juice and/or parmesan to taste. You’ll probably need around a tablespoon to stuff each breast.

Slit the middle of the breasts and stuff with the cream cheese mix. Wrap each breast in the ham or bacon to hold the juices in. Lay out on a lightly greased baking sheet. The breasts need to go into the oven about 15 minutes before you think the potatoes will be ready. If you’ve time to kill, prep your veg, salt the pheasant skins and crisp them up in a non-stick pan to make a little garnish. You could add a little garlic or onion powder to them if you have any.

Add the breasts to the oven, and cook for 20-30 minutes, depending on size, until cooked through. If you’re using bacon and it hasn’t crisped enough you can finish off in a frying pan before allowing to rest for 5-10 minutes.

Scoop out the flesh from the potatoes while the breasts are finishing off in the oven. Save the skins for the Tex Mex legs. Melt a little butter and mash or rice the potato into it, then stir in milk till you get your desired consistency. Season and add a little nutmeg.

Whilst the meat rests steam the greens, season, and melt a little butter over the top.