Roast pheasant with ricotta & Parma ham

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• A.G.H.

  18 January 2008

  A.G.H. rated and commented on this recipe

  

  very rich and tasty. perfect for chrismas dinner.

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• ourseveninches

  29 November 2009

  ourseveninches rated and commented on this recipe

  

  Tasty but the legs were still very tough, possibly should cook for longer next time, though then the breast may well be dry.

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• shell

  23 January 2011

  shell rated and commented on this recipe

  

  mmm lovely!

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• Tilleyflipflop

  26 September 2012

  Tilleyflipflop rated and commented on this recipe

  

  I forgot to add the parmesan! Only realised now having just looked back at the recipe! This was delicious, very tasty realyl kept the birds moist- good seeing as they have been in freezer since last year! Could have eaten more!!

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• Lucyf

  18 November 2012

  Lucyf rated and commented on this recipe

  

  Utterly delicious

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• lizzyr

  24 December 2012

  lizzyr rated and commented on this recipe

  

  This seems to have become our traditional Christmas Eve dinner - as it ticks all the boxes for us. It's not too expensive, it's simple to prepare, looks impressive and tastes fabulous. We serve it with roast potatoes and a green salad - delicious!

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Ingredients

• 90g pack Parma ham
• 140g ricotta
• 1 tbsp thyme leaves , plus some sprigs
• 3 tbsp freshly grated Parmesan
• 2 oven-ready pheasants , washed and dried
• 150ml extra-dry vermouth
• olive oil , for drizzling

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 90g pack Parma ham
• 140g ricotta
• 1 tbsp thyme leaves , plus some sprigs
• 3 tbsp freshly grated Parmesan
• 2 oven-ready pheasants , washed and dried
• 150ml extra-dry vermouth
• olive oil , for drizzling

Per serving

336 kcalories, protein 40g, carbohydrate 2g, fat 16 g, saturated fat 6g, fibre 0g, sugar 1g, salt 1.13 g

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