Roast pheasant with pancetta, white wine and rosemary
Chef:
Catherine Fulvio
Prep:
30 mins
Cook:
90 mins
This is an impressive yet simple dish for entertaining. I like dishes that I don’t have to stand over when I have guests round. That way, I’m free to enjoy my visitors’ company. If pheasant is unavailable, this works wonderfully with chicken – just add a couple more pancetta slices.
chicory roasted with parmesan
extra virgin olive oil
4 sprigs of rosemary, leaves chopped
1 lemon, zested then sliced
1 x 1kg pheasant
salt and freshly ground black pepper
4 slices pancetta
200ml white wine
Preheat the oven to 180°C/ 350°F/Gas Mark 4
Mix together some olive oil, some of the rosemary and all of the lemon zest, then brush it over the pheasant. Season the cavity with the remaining rosemary, salt and pepper and a few slices of lemon. Cover the breast area with the pancetta. Place in a roasting tin and pour over the white wine.
Roast for 1 hour, basting from time to time. Lower the heat to 150°C and cook for up to another 30 minutes, or until tender and cooked through and the juices run clear when the thigh is pierced.
Remove from the pan and place on a serving plate to rest, then pour the juices on top.Serve with chicory roasted with Parmesan
Preparation Time
30 minutes
Cooking Time
90 minutes
Main ingredients
Alcohol, Chicken
Recipe Type
Dinner, Entertaining
Cuisine
Italian
Special Info
Gluten free, Nut free, Egg free
Level of Difficulty
Easy
