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Green Peppercorn Pheasant Breasts with Bacon

  • 4 halved pheasant breasts
  • Bacon, ample enough to wrap each half pheasant breast
  • 2 cups dry red wine (such as a Cabernet Sauvignon, Shiraz, or Merlot)
  • 1 chopped onion
  • 3 finely chopped cloves of garlic
  • 1 teaspoon of tarragon
  • 1 to 3 teaspoons of green peppercorns (add to suit your taste)
  • 2 cups of heavy cream (whipping cream will do fine)

Cut the four pheasant breasts in half, and wrap them with bacon. You may want to use tootpicks to hold things together. Place the meat in a baking dish and place it under a broiler until the bacon is browned, turning the meat over once duringi the process. Remove the pan from the broiler and set the breasts on layered paper towels to drain off the hot grease.

Remove most of the excess grease from pan, and deglaze the pan with the wine. Pour the mixture into a sauce pan to make your sauce. Add to the saucepan the onion, garlic, tarragon, and peppercorns. Bring the mixture to a slow boil. Reduce the mixture by half by boiling off the lighter fluids.

Place the breast meat back in baking dish. After the sauce mixture has reduced by hald, add the cream. Stir the sauce well, and pour it over the breasts. Put the sauced pheasant breasts in the oven and slow cook them at 250 to 300 F for roughly an hour, or as long as two hours until tender. Serves delightfully over a dish such as risotto or rice pilaf

As you experiment with this dish, try changing the amounts of cream and/or wine to stretch out or concentrate the sauce. You may also try the peppercorns in both whole and crushed form (crushing them spices up the dish, if you like that sort of thing). Consider pouring a nice dry red Zinfandel, Cabernet, or Rhone wine - whatever it is will have to cut that sauce on your tongue, and keep up with the pepper content.

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