This is my dinner tonight (pic below):

Pheasant wrapped in Bacon with Green Peppercorn Sauce
Prep Time: 30 minutes Cooking Time: 1-2 hours
Servings: 4
Comments:

4 breasts Bacon wrapped pheasant breasts
2 Cups Red wine
1 chopped onion
3 cloves chopped garlic
1 Tsp Tarragon
1 tsp Tarragon
3 cloves chopped garlic
1 chopped onion
3 Tsp peppercorns (ground)
2 cups whipping cream

Put in a cooking dish and place under the broiler till browned, turning once. Remove from broiler and set the breasts on paper towels to degrease. Remove excess greas from pan. Deglaze the pan with the wine and pour that into a pot to make sauce. Add onion, garlic, tarragon, and peppercorns. Bring to slow boil. Reduce the mixture by half. Return the breasts back to the cooking dish. After the mixture is reduced add the cream. Stir well and pour that over the breasts. Return the pheasant to the oven and slow cook at 250F-300F for about an hour or 2. Serve over a rice pilaf. Adjustments of more cream and wine may be added to increase the amount of sauce when preparing. Also, the green peppercorns may be left whole or crushed. If you crush them it tends to be a bit more peppery. Enjoy

http://i173.photobucket.com/albums/w65/phishermanjohn/Picture0005.jpg

Looks great and that sauce is majorly versatile!

Sounds Delicious!

I've got 2 pheasants from last spring that I've been meaning to get out of the freezer. Now I've got a new reason to make sure to do it this weekend. Thanks

Sounds great! Like DetectDave said, I bet that sauce would be good with any fowl!

I had pheasant breast chunked out, wrapped in bacon and onion. Marinated in soy and grilled. It was good. And I ve been giving a way 30 + a year. Now I know what to do with them.

Tried it on Monday, it turned out really well. I did make a couple of alterations though. Since my wife has developed a sensitivity to pepper, I substituted 1 tsp of ground black pepper for the pepper corns and used an entire 750 ml bottle of wine instead of just 2 cups. I used more wine than called for because I was adding almost all the leg meat from 2 birds to the breast meat. Couldn't see letting that go to waste and didn't want to cook it up seperately. Since I was using almost another cup of wine, I probably should have added another cup of whipping cream to the sauce as well, but it turned out ok as it was.

Thanks for posting the recipe.

Man, does that sound Good!!!