This recipe is blissfully easy to make and uses the delicious flavours of sizzling bacon and caramelised apricot to complement the gamey flavour of pheasant.
It uses only the breast of the pheasant, so try preserving the other parts of the bird in fat for a barren spell.
The pheasant-shooting season starts at the beginning of October, a month when you can often be blessed with long, balmy evenings to enjoy your supper around the fire.
Feeds 4
1. Cut each pheasant breast in half across the middle lengthwise so that you have eight thin lengths of breast. Cut the apricots across in the same way.
2. Lay out a rasher of bacon and place on it a sprig of thyme (if you are using it). Place a piece of pheasant breast across the bacon slice and lay three pieces of apricot on top of the breast.
3. Season with salt and pepper, and then wrap the bacon tightly around the pheasant to make a parcel. If you need more bacon, use another piece – it just needs to contain the apricots. Repeat with the remaining bacon, pheasant and apricot.
4. In a frying pan, melt a little butter or oil over a high heat so that it is sizzling hot. Add the pheasant parcels and cook for 3-4 minutes a side until the bacon is crispy and golden, the apricot caramelised and the pheasant just cooked. The heat from the pan will seal the bacon around the meat.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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