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 A Weekday Menu Recipe


Pheasant with Pancetta        HT  MC   30mins

Serves 4    Hot   Poultry  Pork  Game Bird  Main course   Dairy Gluten Wheat Free    Eggless 



4 Large Breasts of Pheasant

4 Slices Pancetta (check ingredients label)

4 Bay Leaves

Black Pepper

2 Large Green Capsicums, (sweet peppers) quartered lengthways

2 tbsp Olive Oil




1. Preheat the oven to 220C, 425F, Gas mark 7. Season the pheasant breasts with pepper then wrap a slice of pancetta around each of them. Tuck a bay leaf between the breast and the ham.


2. Remove the white pith and seeds from the peppers, then brush them all over with a little of the olive oil.


3. Place the remaining oil in a roasting tin. Then arrange the breasts in the tin together with the peppers, skin sides up. Bake near the top of the oven for 20 minutes or until the pancetta is crisp and the peppers are scorched.



Serving Suggestions :


Spiced Red Cabbage with Blueberries,  Roast Jerusalem Artichokes


Welsh Amber Pudding


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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