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Improving dry old pheasant breast


mister 1216
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Soften leeks and shallots.

Mix with black pudding and oatmeal.

Cut pocket in pheasant breast and fill with mixture.

Wrap in streaky bacon .

Wrap in tinfoil and cook in airfrier until centre heat reaches 70 degrees.

Rest for a bit.

Shut yourself in locked room and dont share!,,

Absolute bliss.

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11 hours ago, mister 1216 said:

Soften leeks and shallots.

Mix with black pudding and oatmeal.

Cut pocket in pheasant breast and fill with mixture.

Wrap in streaky bacon .

Wrap in tinfoil and cook in airfrier until centre heat reaches 70 degrees.

Rest for a bit.

Shut yourself in locked room and dont share!,,

Absolute bliss.

I have done very similar, but use a mix of Paxo sage and onion mix, butter and finely chopped mushroom (mushroom gives out a lot of juice/water in cooking).  Also do the same with chicken breasts

I do mine in a normal oven to an internal temperature around 75 C.  Note that they vac-pac and freeze very well after cooking - thaw and warm up with some gravy.

Edited by JohnfromUK
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