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Ingredients

• 2 large pheasant breasts, (about 125g each), skinned and trimmed
• 125 g day-oldwhite breadcrumbs
• 1 tsp caraway seeds
• 1/2 lemon, finely grated zest and juice
• 2 tbsp plain flour
• 2 eggs, beaten
• 1 tbsp dripping
• 1 tsp vegetable oil
• 2 rashers streaky bacon, cut into 5mm strips
• 8 new potatoes, boiled in the skin until tender and thickly sliced
• 6 prunes, pitted and cut in half
• 1 tbsp blanched flaked almonds, toasted
• 1 tbsp honey
• sprigs fresh chives

• thick plain Greek yogurt, or crme fraiche
• snipped chives
• 2 thin slices lemons, (optional)

Description

Martin Blunos's Crisp-coated Pheasant Is Perfectly Complemented By An Unusual Potato Dish That's Nutty And Flavoursome

UK TV