Roast pheasant with pancetta, white wine and rosemary
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
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