karohemd: (Chef)
The Art of Meat had these wonderful pheasant breasts in and as I hadn't had pheasant in ages (and had never cooked any myself), I took two. They were already wrapped in streaky bacon which did a wonderful job of keeping the meat moist but I unwrapped them to season the meat generously with pepper and a little salt. I just pan-fried to the point I wanted them and served the lot with sauteed potatoes and a baby lettuce salad (not pictured). This time I had the time to clear some space and set up a light for a photo, too:

April 2016

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