Preparation: 10 mins
Cooking: 20 mins
Add a knob of butter to the sauce at the last minute and serve with the breast and bacon wrapped fig.
4 pheasant breasts, wing bone left on
8 slices streaky smoked bacon
8 rip figs
2 tbsp olive oil
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tsp brown sugar
2 sprigs thyme
200ml red wine
Pre heat oven to 180c
To prepare the figs, cut slits half way down the top of them. Wrap each fig with one slice of streaky bacon, use a cocktail stick to secure if needed. Press the bottom of the fig so it opens up, add a small knob of butter, thyme and a pinch of sugar, salt and pepper. Drizzle with olive oil to moisten. Place in a pre-heated oven for around 15 mins, until the bacon is crispy.
While the figs are cooking, heat a large non-stick frying pan and add 1 tbsp of oil. Season the pheasant breasts on the skin side and lay in the pan.
Cook for 3-4 minutes until the skin is golden brown. Turn over and cook for one min. Transfer to a tray and cook in the oven for a further 4 mins.
While the pheasant finishes cooking, add the red wine to the same pan you just sealed the breasts in. Add the balsamic vinegar and redcurrant jelly then season to taste. Allow to reduce. Remove the pheasant from the oven and rest for 10 mins.