The BBC Good Food logo
Roast pheasant with ricotta & Parma ham

Roast pheasant with ricotta & Parma ham

By
Rating: 5 out of 5.7 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge

Nutrition: per serving
HighlightNutrientUnit
kcal336
fat16g
saturates6g
carbs2g
sugars1g
fibre0g
protein40g
low insalt1.13g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and chop two slices finely. Mix the ricotta, chopped ham, thyme and Parmesan with some seasoning.

  • STEP 2

    Carefully ease the skin away from the breast meat of each pheasant and use half the stuffing per bird, pressing it to the contours of the breasts through the skin. This protects the meat from the heat and will stop it drying out. Poke some sprigs of thyme into the body cavity to add flavour.

  • STEP 3

    Put the pheasants in a roasting tin and top each one with the remaining ham. Season with pepper, then pour over the vermouth and drizzle with oil.

  • STEP 4

    Roast for 20 mins, then turn down the heat to 180C/fan 160C/gas 4 and cook for 40 mins more, basting every now and then with the pan juices until the legs are no longer pink. Cover with foil and a tea towel and leave to stand for 10 mins before carving. Serve with wilted spinach and potatoes prepared however you like them.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content