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By From the Thoroughly Wild Meat Co Ltd
Tuesday, 18 July 2006
Summer-time pheasant means you'll have to use frozen birds, but nevertheless this recipe is top notch with a cold glass of white wine
Ingredients
4 pheasant breasts
4 teaspoons of red pesto
2 marinated red peppers
2 or 3 cloves of garlic, crushed
sage
butter
black pepper
Method
Step 1. Using a sharp knife, cut either side of the breastbone. Pull the breast meat towards the leg, cutting the meat away from the wishbone and ribcage and remove it.
Step 2. Make a pouch by cutting a slit along the thicker side of the breast, then stuff it with pesto. You could also use tapenade.
Step 3. Cut a piece of the pepper so that it is roughly the same size as the breast and place it on the skin side.
Step 4. Place the breast on a piece of foil. Add some crushed garlic, freshly-ground black pepper and sage. I use about 1 teaspoon of the mixture per breast. Finally, add a knob of butter.
Step 5. Pull the two sides of the foil together and fold the top edge over about 1cm. Repeat folding and crimp the ends to make a parcel (it should look a bit like a Cornish pasty when finished).
Step 6. Put the parcels on the barbecue for about 20 minutes, turning occasionally. Cut the foil and carefully remove the fillet. Finish cooking by searing it on the barbeque for a few minutes each side, pouring the juices over the meat from the foil parcel. Serve with seasonal vegetables or salad (and a cold bottle of white wine).
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