Pheasant Breasts with Pancakes (Ployes) and Bacon

Cook the bacon in a large iron skillet over an open fire. Transfer the bacon to a small iron skillet and keep warm to the side of the fire (not over direct heat).

Add water to the ploye mix according to package directions. Add 1 cup cooked wild rice to the mixture (if substituting buckwheat pancakes, add the wild rice to the batter). Add 2 tablespoons margarine to the iron skillet in which the bacon was cooked. Pour 1/2 cup portions of the ploye batter into the skillet. Cook the pancakes for 1 to 2 minutes on each side, turning when the first side firms and browns. Transfer to a sheet pan and keep warm near the fire.

Season the pheasant breasts with 1/2 teaspoon basil, 1/2 teaspoon garlic powder, and 1/2 teaspoon parsley. Remove the bacon from the small skillet with a slotted spoon. Drain on a tray lined with paper towels. Add 1 tablespoon margarine to the bacon drippings. Add 1 teaspoon basil to the pan. Cook the pheasant breasts in the bacon drippings and margarine, 1 to 2 minutes on the first side. Turn and cook 1 to 2 minutes on the second side, or to taste.

Meanwhile, make more ploye batter and add 1/4 cup dried blueberries. Add 2 tablespoons margarine to the saucepan in which the wild rice and ploye were cooked. Add the blueberry ploye mix in 1/2 cup portions and cook for 1 to 2 minutes on each side, as with the first ployes.

To serve: Place a pheasant breast on each serving plate. Divide the two kinds of ployes among the plates, making sure each serving has at least one of each. Sprinkle the cooked bacon over the pheasant breasts.