Pheasant with Creamy Brussel Sprouts, Chestnuts and Bacon

With just a few more weeks to go until Christmas, it’s time to find ideas of what to serve. This is a delicious main course using pheasant, a great change from the traditional turkey or ham. This dish is also quick and simple to prepare and won’t require hours of slaving in the kitchen.

Serves 2

3 pheasant breasts
100 gr pack vacuum packed chestnuts
100 gr lardons
250 gr Brussel sprouts
125 ml tub cream
20 gr cube butter
3 tablespoons olive oil
75 ml red wine
75 ml port

Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.

Heat a frying pan over medium heat with 1 tablespoon olive oil and fry the lardons until golden brown. Check the pheasant breasts for any shot (little pieces of bullet).

Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and leave over a low heat.

Season the pheasant breasts with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).

Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 1 cube butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.