Pheasant Breasts Braised in Cider
Experience tender pheasant breasts braised in cider with a caramelized shallot sauce. Perfect for special occasions. Find the recipe now!
Ingredients
- 4 pheasant breast fillets
- 4 rashers, rindless smoked back bacon
- 300ml dry cider
- 4 shallots, peeled and finely chopped
- 25g butter
- 1 tsp caster sugar
- 1 tbsp plain flour
- 4 tbsp full fat crème fraiche
- Roast potatoes and baby leeks to serve
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