Roast pheasant with pancetta, white wine and rosemary

Prep: 30 mins
Cook: 90 mins
Roast pheasant with pancetta, white wine and rosemary
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

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