Roasted pheasant (pheasant all fiorentina)

Roasted pheasant (pheasant all fiorentina)

Roasted pheasant (pheasant all fiorentina)

Prep: 60 mins
Cook: 50 mins
Serves: 4
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

Method

Roasted pheasant (pheasant all fiorentina)

1) Preheat the oven to 190 degrees C.

2) Heat a large saute pan over medium heat and add 1 tbsp olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 min more. Deglaze the pan with 60 ml white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool.

3) Season the cavity of the birds with salt and pepper.

4) Divide the stuffing evenly between the two pheasants' cavities.

5) Roast the pheasants 25 minutes. Add 115 ml white wine to the bottom of the pan. Turn the oven heat up to 220 degrees C and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 70 degrees C. Allow to rest 10 minutes before serving so the juices can redistribute.

6) Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.