Pheasant, Wild Mushroom and Bacon 'Pie'
Pan-fried pheasant breasts and wild mushrooms in a rich port sauce, topped with creamy mashed potatoes and grilled until golden.
Estimated Nutrition
Calories
637.1
kcal / serving
2548.2 kcal total
Carbs
52.6g
per serving
210.3 g total
Fat
27.2g
per serving
108.6 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
GrainsCereals
3
tbsp
Liquids
0.5
piece
Chicken Stock
Half a stock cube dissolved in 300ml just-boiled water
100
ml
Port
Tawny or ruby
Meat
6
piece
Smoked Streaky Bacon
Rindless, cut into 1.5cm slices
6
piece
Pheasant Breast
Skinless, each cut into 6 pieces
NutsSeeds
OilsFats
2
tbsp
2
tsp
Truffle Oil
Optional drizzle
Vegetables
15
g
Mixed Wild Mushrooms
Dried
100
g
Mixed Fresh Wild Mushrooms
Wiped or brushed and sliced if large
1
piece
Onion
Finely chopped
1
kg
Potato
Floury variety, peeled and cut into 4cm chunks
Method
1
2
3
4
5
6
7
8
9
10