saute the bacon until crisp, then add the mushrooms and shallots, cook for one minute to 2 minutes or until the mushrooms are softened and then set to one side, now cook the pheasant for a couple of minutes on each side.
Add the Rowan jelly and thyme and deglaze with the port add the stock, mushrooms, bacon and shallots. Cook for about three to 5 minutes until the sauce is reduced and coating the pheasant.
We like this dish served with green vegetables and roasted potatoes.
Note; Rowan Jelly is a traditional British jelly (clear jam) made with that classic hedgerow fruit, the rowanberry.
This came about when we were at the Great Tree Hotel in Devon, one day we had been jointing pheasant for a casserole when Mr. Manchester asked for a couple of breasts quickly cooked for lunch for Mrs. M and himself. After a couple of weeks, this dish was the final result and we decided to put it on the menu. It wasn?t long after that people ringing to make reservations for dinner were asking if the pan-fried pheasant was on the menu.
When we moved to work for a Mr. Finken at Lodge Hill Estate in Buckinghamshire, it became even more popular with the family and their guests, Mr. Finken owned a game farm, and we had lots of pheasant, partridge, and quail to choose from.
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|Serving Size: 1 Serving (626g)|
|Recipe Makes: 2|
|Calories from Fat: 230 (32%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 232mg||71 %|
|Sodium 454.2mg||16 %|
|Potassium 1572.3mg||41 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 19.4g|
|Protein 98.3g||140 %|
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Calories per serving: 718
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