Ingredients (serves 4)

4 large fresh pheasant breast fillets

8 rashers of streaky bacon or pancetta

4 teaspoons of red or green pesto (1 for each breast)

150ml of medium sweet ‘still’ cider

100ml double cream

salt and ground black pepper

pine nuts to garnish

Method

Make a slit in each of the fillets to make a pouch, fill the pouch with a generous teaspoon of pesto. Next, wrap each fillet with two rashers of bacon and place in a roasting dish. Pour in the cider and put the lid on the dish, or cover with foil. Place in a pre-heated oven at 200°C for about 30 minutes, until the pheasant is cooked. Next, pour off the juices into a pan, while keeping the fillets warm in a separate dish. Bring the juices to the boil and reduce by a third. Turn down the heat and stir in the cream. Season with salt and pepper to taste. Place the pheasant fillets on warm plates, and pour over the creamy sauce. Sprinkle with pine nuts and a little more ground black pepper.

Provided by Andrew Moore, The Thoroughly Wild Meat Co Ltd Egbury House Cottage, Egbury, St Mary Bourne, Hampshire SP11 6DL Tel (01256) 895891 or 07770 392041