Bacon wrapped pheasant breast with blue cheese and thyme oatmeal grits

bacon wrapped pheasant

Although the name of this dish is a bit of a mouthful, it’s worth it for the flavours going on here. Salty crisp bacon wrapped pheasant breast pan fried until crisp on the outside and slightly pink on the inside. Creamy blue cheese and thyme oatmeal grits, similar to polenta but using stoneground oatmeal, this is a seriously good combination.

Wrap a pheasant breast (per person) in a couple of slices of long cut smoked streaky bacon, and start to pan fry on a medium heat.  Add a cup of stoneground oatmeal to a small pan and cover with cold water, cook over a low heat until starting to bubble, stir as little as possible, add boiling water as needed to keep a slightly liquid consistency add a couple of sprigs of thyme, and grate in 50g stilton and a knob of butter. Season with salt and pepper. It should be lovely and creamy and oozy without being too sticky, add a little further boiling water if it’s too thick.

Once the pheasant is browned on both sides, but still slightly pink, should be a few minutes each side. Remove and allow to stand on a warm plate for a few minutes, serve with a good ladleful of the grits and a few branches of lightly steamed purple sprouting broccoli. Crumble a little stilton over the top of the grits and dress with a little fresh thyme.

Lovely and comforting, without being too rich.

 

3 responses to this post.

  1. You can’t beat pheasant with bacon, not to mention the blue cheese and grits 😉

    Reply

  2. I love the simplicity of this! That pheasant breast is beautifully cooked. 🙂

    Reply

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