Pheasant and pear’s seasons run parallel and pair beautifully in Hannah from Herbs and Wild’s dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn or winter lunch.
Take the pheasant out of the fridge and allow to come to room temp.
Meanwhile, heat 1tbsp of the olive oil in a large frying pan over a medium heat. Add the bacon, bay leaves and thyme and fry for approx. 5 minutes, stirring regularly until they are starting to colour.
Push the lardons to one side of the pan and add the pear wedges. Caramelise for approx. 2 mins each side.
Add the honey and apple cider vinegar to the pan and stir together the bacon and pear. Then add the stock, bring to the boil, and reduce for 5-10mins.
In a separate frying pan, heat the remaining olive oil over a medium-high heat. Season the pheasant breasts all over with salt and pepper. Pan-fry for 2 minutes on each side until golden, then turn down the heat to medium, add the butter, and baste the breasts in it for a further 2 minutes.
Remove the breasts from their pan to rest for 2 minutes before slicing. Add the butter and pheasant juices to the sauce and taste for seasoning.
Serve the pheasant with seasonal vegetables, potatoes or beans, and a pour over a generous amount of sauce.
Thanks to Hannah Thomas from Herbs and Wild for sharing this recipe with us.
Spatch-cocking the pheasant means it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.