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Pheasant, Wild Mushroom and Bacon 'Pie'

Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.

BaconMain CoursePheasantPieWild Mushrooms
Estimated Nutrition
Calories
637.1
kcal / serving
2548.2 kcal total
Carbs
52.6g
per serving
210.3 g total
Fat
27.2g
per serving
108.6 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
Cubed
4
tbsp
Milk
GrainsCereals
3
tbsp
Plain Flour
Liquids
0.5
piece
Chicken Stock
Half a stock cube dissolved in 300ml just-boiled water
100
ml
Port
Tawny or ruby
Meat
6
piece
Smoked Streaky Bacon
Rindless, cut into 1.5cm slices
6
piece
Pheasant Breasts
Skinless, each cut into 6 pieces
NutsSeeds
2
piece
Garlic
Crushed
2
tbsp
Parsley
Fresh, finely chopped
1
piece
Salt And Pepper
To taste
OilsFats
2
tbsp
Sunflower Oil
2
tsp
Truffle Oil
Optional drizzle
Vegetables
15
g
Mixed Wild Mushrooms
Dried
100
g
Mixed Fresh Wild Mushrooms
Wiped or brushed and sliced if large
1
piece
Onion
Finely chopped
1
kg
Potatoes
Floury variety, peeled and cut into 4cm chunks

Method

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