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Pheasant with Pancetta

Pheasant with Pancetta

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Pheasant with Pancetta is rated / 5 based on votes.

Print Recipe

Preparation time: 35 minutes
Slow Cooker Size 3L+
Serves: 4
Cooking time: 3 hours on Low setting

This dish is great to serve in dinner party with friends and family.

Ingredients:

  • 100g (3oz) packet of sliced smoked pancetta
  • 4 pheasant breast (600g,20oz)
  • Small bunch of sage
  • 25g (1oz) butter
  • 200g (7oz) shallots ( divided into 2 halves)
  • 2 tablespoon plain flour
  • 150ml (5fl oz) dry cider
  • 150ml (5fl oz) chicken stock
  • 1 teaspoon Dijon mustard
  • 1 apple ( corned and sliced)
  • 240g (7oz) whole peeled chestnuts ( drained)
  • Salt and pepper

Steps:

  1. Preheat slow cooker. Thoroughly rinse pheasant and breasts under cold water. Use paper towel to pat dry. Use salt and pepper to season well. Place a few sage leaves on top and wrap in sliced pancetta. It should be completely covered. To keep pancetta in place, tie at intervals with fine string.
  2. Use frying pan to heat butter, than add shallots. Let cook for 4-5 minutes. Mix in flour, cider, stock, and mustard. Add apple, chestnuts, and a sprinkle of salt and pepper to bring to a boil.
  3. Place breasts in slow cooking pot. Pour cider mixture over the top. Replace lid and cook on low heat for 2½-3 hours.
  4. Make 4 servings
     

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