Ingredients

Steps

• Preheat the oven to 200°C.
• Butter the pheasant breasts, wrap them in bacon, and place in an ovenproof dish.
• Roast uncovered for 25 minutes.
• Reduce the oven temperature to 170°C.
• Pour 250ml of cider over the breasts, cover the dish, and bake for 60 minutes.
• Boil the remaining cider in a saucepan until the volume reduces by half.
• Sauté the shallots in butter until soft, add sugar, and cook until caramelised.
• Stir the flour into the shallot mixture over low heat.
• Whisk in the cider reduction and crème fraîche until the sauce thickens.
• Slice Each breast and serve topped with the warm sauce.