Chargrilled Breast of Pheasant with Creamed Brussels Sprouts, Chestnuts and Smoked Bacon

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 110g/4oz chestnuts
• 2 pheasant
• 2 pheasant
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 200g/7oz smoked bacon lardons
• 250g/9oz Brussels sprouts
• 400ml/14fl oz double cream
• 150ml/5fl oz red wine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chestnuts in a pan of boiling water and simmer for 15 minutes until tender. Drain, then roughly chop them.

2. Trim the Brussels sprouts and halve them. Fry the bacon lardons in a dry frying pan over medium heat for about 5 minutes until crisp. Remove them, leaving the fat in the pan.

3. Add the sprouts to the bacon fat and cook for 4 minutes, stirring. Add the chopped chestnuts and cook for 2 more minutes.

4. Pour in the red wine and simmer for about 3 minutes until reduced by half. Add the double cream and simmer for 5 minutes until thickened. Season with salt and pepper, then return the bacon and keep warm.

5. Heat a griddle pan over high heat until very hot. Rub the pheasant breasts with olive oil and season well with salt and pepper.

6. Chargrill the pheasant breasts for 5 to 6 minutes per side, until the thickest part reaches 165°F (74°C). Rest them for 3 minutes.

7. Slice the pheasant breasts and serve on the creamed Brussels sprouts, chestnuts and bacon.