Roasted Red Pepper Pheasant

Name: Roasted Red Pepper Pheasant
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Ingredients: 500-gram fillets, boned and skinned.; 4 pheasant breasts with skin on.; 4 teaspoons of red pesto.; 2 marinated red peppers.; 2 or 3 cloves of garlic, crushed.; Sage.; Butter.; Freshly ground black pepper.

SpotX Wild Foods Recipe from Ken Jones
Prep:30 minutes Cook:24 minutes Difficulty:2

Ingrediants:

500-gram fillets, boned and skinned.
4 pheasant breasts with skin on.
4 teaspoons of red pesto.
2 marinated red peppers.
2 or 3 cloves of garlic, crushed.
Sage.
Butter.
Freshly ground black pepper.

Directions:

Make a pouch, by cutting a slit along the thicker side of the breast.
Stuff it with pesto.
Cut a piece of the pepper to same size as the breast.
Place the pepper on a piece of foil.
Place breast on pepper, skin side down.
Mix crushed garlic, black pepper and sage in a small bowl.
Spread 1 teaspoon of the mixture on each breast.
Add a knob of butter.
Pull the two sides of foil together and fold the top edge over about 1cm.
Repeat folding and crimp the ends to look like a cornish pasty.
Create a foil parcel for each breast.
Put the parcels on a barbecue for about 20 minutes, turning occasionally.
Cut the foil and carefully remove the fillet.
Finish cooking by searing it on the barbecue for a few minutes each side.
Pour the juices over the meat from the foil parcel.
Serve with seasonal vegetables and a cold bottle of white wine.

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.