Pheasant & redcurrant scone recipe makes a great quick meal Serve with a light salad and soft rolls.
This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast pheasant leftovers, diced
1 cup thick cream
1/2 cup crispy bacon, chopped
1 cup redcurrant sauce
1 cup cream cheese
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend pheasant leftovers, cream, bacon, redcurrant sauce and cream cheese until smooth.
Cut scone in half horizontally. Spoon on pheasant mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
