So here it is, the end of the year is nigh and what a year it has been. I have been fortunate enough to work with some great suppliers this year and having been given some Wild Boar Bacon from Hanks’ Meat and Game I thought I’d knock up a lovely pasta dish.
In addition to the wild boar bacon, I used some fresh pheasant breasts but if you don’t have any available, feel free to to use Partridge or even chicken. It’s a really quick dish to make and every bite is packed with flavour. I’ll take it as a compliment when both my kids licked their bowls clean so with that in mind, please check out the recipe below:
Prep Time: 5 mins
Cooking Time: 15 mins
4 pheasant breasts, cubed
4 rashers Wild Boar Bacon, diced
2 garlic cloves, minced
300ml Creme fraiche
1 chicken stock cube
Couple of leaves Fresh Basil
Add a glug of oil to a large frying pan and gently bring it to heat. Dice the Wild Boar Bacon and add it to the pan. Let it crisp up nicely and when it is cooked, remove from pan and transfer to a plate.
Add your cubed pheasant to the same pan and brown the meat for a couple of minutes. Add your minced garlic and let it sweat for a minute or two.
Bring some water to the boil and pour into a jug, adding your stock cube. Let it dissolve and leave to one side.
Next add your chicken stock, followed by the Creme fraiche and Gnocchi then stir it all together. Reduce the heat and let it simmer for 5-10 mins, stirring occasionally.
Stir through the pieces of wild boar bacon and serve in a pasta bowl, garnish with freshly chopped basil.