Main meal
Pheasant with bacon and thyme
Pheasant is lean to the point of drying out, and the bacon laid over the breast is not decoration — it bastes the bird for the whole hour.
2gnet carbs
42gfat
45gprotein
566kcal
Per serving70 minServes 4
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Ingredients
For the whole dish · serves 4
- Pheasant1½ lb
- Bacon4 oz
- Heavy cream4 fl oz
- Chicken stock7 fl oz
- Thymesix sprigs
- Butter1½ oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Roasted bell pepper salad with capers and basil
+4g net · 100 kcal · 40 min · together 6g net, 666 kcal
Method
7 steps · 70 minutes
- Heat the oven to 375F. Season the birds inside and out and push the thyme into the cavities.
- Brown them all over in the butter in a heavy casserole, turning with tongs. Five minutes of color here is most of the flavor later.
- Lay the bacon over the breasts in overlapping strips, covering them completely.
- Pour the stock around — not over, or you wash the bacon off — cover, and roast 40 minutes.
- Take the lid off for the last 10 minutes to crisp the bacon.
- Rest the birds 10 minutes under foil. Carving straight from the oven loses the juices onto the board.
- Stir the cream into the pan juices over a low heat, scraping the base, and serve it with the carved meat.
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