Brush a heavy-based nonstick frying pan with the oil and place it over a medium heat. Then place the baking pan in a preheated oven under 350- degrees.
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Add in chopped onions through the cavity of the breast piece and on the upper part.
Recipe pheasant breast. Finally take out the prepared dish when the meat gets brownish and tender. Add the port and vinegar to the shallots then boil to reduce it by about half. When the oil is hot add the pheasant breasts and shallots and brown the meat for 1 minute on each side.
Do not reheat once cooled. Defrost the pheasant breasts before cooking. Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat cook on.
Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Remove from packaging and pat dry with kitchen paper. Prepare a baking pan greased with olive oil and then put the prepared marinated pheasant meat on the tray.
Add any vegetables flavourings and sauces as desired. To stir-fry heat 1 tbsp oil in a frying pan and cook breast fillet strips for 2-4 minutes stirring occasionally. Allow to come to room temperature.
Place in an ovenproof dish so they arent too cramped together pour 5 tbsp cider over the top. Remove the pheasant breasts and set them aside. Season the pheasant breast fillets with freshly ground black pepper and wrap each one with a rasher of bacon.
Preheat the oven to 200Cgas 6. Bake for 15-20 minutes until tender.
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