Stuffed Pheasant and Bacon Roll

Name: Stuffed Pheasant and Bacon Roll
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: Pheasant breasts and meat from carcass.; ½ cup soft white breadcrumbs (1 slice).; 1 tablespoon finely chopped parsley.; 1 small teaspoon dried sage.; 1 tablespoon finely chopped onion.; Salt and pepper to taste.

SpotX Wild Foods Recipe from Dorothy Reid
Prep:20 minutes Cook:30 minutes Difficulty:2

Ingrediants:

Pheasant breasts and meat from carcass.
½ cup soft white breadcrumbs (1 slice).
1 tablespoon finely chopped parsley.
1 small teaspoon dried sage.
1 tablespoon finely chopped onion.
Salt and pepper to taste.

Directions:

Put breast meat to one side.
Mince remaining meat from carcass.
Mix with breadcrumbs, parsley, sage and onion.
Place mixture on one piece of breast meat.
Place the second breast on top like a sandwich.
Wrap bacon strips around the breasts.
Secure with string, like a parcel.
Place in a non-stick baking dish.
Cook at 190°C for ½ an hour or until bacon cooked on both sides.
Serve, sliced, either hot with vegetables, or cold with salad.

Pheasant Recipes

Barbecued Pheasant

English Pheasant

Stuffed Pheasant and Bacon Roll

Roasted Red Pepper Pheasant

Pheasant Casserole

Pheasant Pot Pie

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.