Pheasant and bacon stuffed roll (Nice one Aunty)

Pheasant and bacon stuffed roll, Pheasant,  Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程
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Pheasant and bacon stuffed roll.

Pheasant and bacon stuffed roll a wild game treat.
This Pheasant Breast is stuffed with fruit and nuts, feta, cream cheese and finally rolled in bacon.

Serve with roasted vegetables and a fresh salad. You can also use this recipe and substitute chicken for the pheasant.

Cooking tutorial with pictures,
配有照片的食谱教程

Pheasant and bacon stuffed roll, Pheasant,  Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

INGREDIENTS:
4 pheasant breasts,
4 figs,
A handful each of the following:
apricots, mushrooms and nut medley,

Goats milk Feta cheese,
Cream cheese.

This is enough for 8 portions.
We serve with Roast vegetables and a fresh salad.

You will need Glad wrap, an oven bag and some cooking string to tie the pheasant roll.

We also make a Jam Jus using Barkers Black Doris Plum jam.

 

METHOD:
If you are eating roasted vegetables with this meal you should prepare them and start them roasting as you preheat your oven to 150oCelsius.
The vegetables should be on before you start preparing your pheasant.

When ready we will cook our Pheasant at 150 degrees for about 40 minutes.

Next check your Pheasant breast and remove any ‘lead shot’ left in it.

On a bread board put a layer of glad wrap and lie 2 breasts on the wrap.
we will repeat this same process with the second 2 breasts once the first roll is completed.
Slice each pheasant breast horizontally into two thin steaks.

Now cover the thin breast steaks with another layer of glad wrap.
Then gently hit the breast meat with a rolling pin, to make it nice and thin and tender. DO not hit the breast meat too hard as we need to avoid splitting the glad wrap.

When you have flattened the 1st set of breast steaks, put them aside still in the glad wrap.
Repeat with the next 2 breasts.

Once you have your breast meat flattened move on and prepare your stuffing.

Into a bowl put a handful of each:
Roughly chopped apricots,
De-stemmed and roughly chopped your figs.
Chopped nut mix.
Washed & chopped mushrooms.

Cut off a good portion of Feta Cheese,
Crumble the Feta into the fruit and nut mix.

Cut a portion of Cream cheese,
About the same amount as the feta above.
Chop it and put it into the mix.

Now get your hands into the mix and mush everything together.
Once everything is combined add a little salt and pepper and mix it in with a butter knife.

On a flat surface place your first set of flattened Pheasant breast.
Remove the top layer of glad wrap.
Do not throw away this top piece of glad wrap, we will reuse it soon.

On top of your Breast meat add half the stuffing,
Be careful not to over-stuff.

Press the mix down a little with your hands so it sits firmly on the breast.

Now by lifting and rolling the glad wrap underneath, roll the breast & stuffing into a log. Tidy the ends of the roll and seal the log firmly in the glad wrap.

Pheasant and bacon stuffed roll, Pheasant,  Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

Repeat, stuffing the second set of Breast meat and roll into a log.
Remember Do not throw away your top piece of glad wrap, we reuse it later.

Take your bacon out of the packet and cut off the rind.
Keep a little of the fat on the bacon.

Now on a flat surface using one piece of glad wrap we saved from earlier.
Lay flat 3 pieces of bacon on top of the glad wrap.

Remove the glad wrap as you place put your Pheasant breast log, in the center of the bacon.
Using the glad wrap the bacon is on top of gently roll the bacon around the pheasant.
Tie the bacon in place with cooking string.
Repeat with your second roll.

Now you have your Pheasant rolls ready for cooking.

Pheasant and bacon stuffed roll, Pheasant,  Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程
Put the logs into an oven bag by gently sliding the oven bag underneath the pheasant rolls.
Pick them up using the oven bag and place them into an oven dish.

To seal the oven bag, roll the end around and tuck it underneath itself.
You do not want to tie the end because you may need to open and check the rolls are cooked.

Pop into your pre-heated oven and cook at 150 degrees Celsius for 40 minutes.

When the meat is cooked, remove from the oven but keep covered to keep the meat warm.
You can cut a slice off the end of one roll to ensure the pheasant is cooked perfectly.
Cover to keep warm while you prepare the Plum Jus.

For the Plum Jam Jus.
This will take about 10 minutes and you need the juice from inside the oven bag once the Pheasant is finished cooking.
Take about 1/2 (half) a jar of Barkers Black Doris Plum Jam.

Add enough hot water to make the Jam runny.
Put it on a low heat.

Add the juice from inside the oven bag of the cooked Pheasant.
Add the Pheasant Juice and bring the Jus to the boil.
Reduce the Jus.

When it thickens we are ready to serve.

Unwrap your Pheasant, remove the string and cut into even pieces.
Drizzle a little Jus over the pheasant.

Serve with Roast vegetables and a salad.
Pheasant and bacon stuffed roll, Pheasant,  Hot Girls Cooking, New Zealand (NZ) Cooking, Cooking for real. 新西兰烹饪,配有照片的食谱教程

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