We’re a family that tends to have an ample supply of wild game in the freezer.
Roast duck happens to be a favorite of mine, and lately I’ve been wrapping it in bacon and slow roasting it. It turns out tender and delicious! So I figured, why not try the same thing with pheasant? We had some left from last year, so this was how I planned to use it up.
Turns out that it is just as delicious as the bacon-wrapped duck. 🙂
Here’s what I did:
- Using a paper towel, pat pheasant breasts dry and sprinkle with a generous amount of pepper.
- Generously wrap thick-cut bacon around each piece of meat. Sprinkle with more black pepper and some garlic powder.
- Arrange in a cast iron pan. Add 1 1/2 cups chicken stock (or water with 2 tsp. chicken base). Cut a small onion in half and add to the pan.
- Cover with foil. Bake at 300 degrees for 3 hours. You will want to occasionally check to make sure your liquid hasn’t evaporated. If it’s getting low, add a little more water.
- Remove from oven, add a spoonful of butter, and stir into the juices, stirring up any bits from the bottom. Spoon some juice over the top of each piece.
- It turned out really good, and I would definitely make this again.