Pheasant, wild mushroom and bacon 'pie' Archive

Name: Pheasant, wild mushroom and bacon 'pie' Archive
Ingredients: Â½ chicken stock cube; 15g/Â½oz dried mixed wild mushrooms; 2 tbsp sunflower oil; 100g/3Â½oz mixed fresh wild mushrooms, such as chanterelles, wiped or brushed, and sliced if large (or 150g/5Â½oz sliced portabellini mushrooms); 6 rindless smoked streaky bacon rashers, cut into 1.5cm/Â¾in slices; 1 onion, finely chopped; 6 skinless pheasant breasts, each cut into 6 pieces; 2 garlic cloves, crushed; 100ml/3Â½fl oz tawny or ruby port; 3 tbsp plain flour; 2 heaped tbsp finely chopped fresh parsley leaves; 1kg/2lb 4oz floury potatoes, preferably Maris Piper or King Edwards; 50g/1Â¾oz butter, cubed; 4 tbsp milk; salt and pepper, to taste; 2 tsp truffle oil

beebrecipes.co.uk

This is a brilliant way to use pheasant breasts. They only need to be cooked very quickly before they are baked in the pie. Serve with freshly cooked green vegetables, such as shredded spring greens.

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Ingredients

Â½ chicken stock cube
15g/Â½oz dried mixed wild mushrooms
2 tbsp sunflower oil
100g/3Â½oz mixed fresh wild mushrooms, such as chanterelles, wiped or brushed, and sliced if large (or 150g/5Â½oz sliced portabellini mushrooms)
6 rindless smoked streaky bacon rashers, cut into 1.5cm/Â¾in slices
1 onion, finely chopped
6 skinless pheasant breasts, each cut into 6 pieces
2 garlic cloves, crushed
100ml/3Â½fl oz tawny or ruby port
3 tbsp plain flour
2 heaped tbsp finely chopped fresh parsley leaves
1kg/2lb 4oz floury potatoes, preferably Maris Piper or King Edwards
50g/1Â¾oz butter, cubed
4 tbsp milk
salt and pepper, to taste
2 tsp truffle oil