Roast Pheasant With Ricotta Parma Ham Recipes

ROAST PHEASANT WITH RICOTTA & PARMA HAM

Roast pheasant with ricotta & Parma ham image

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

Provided by Sara Buenfeld

Time 1h20m

Number Of Ingredients 7

Ingredients

90g pack Parma ham
140g ricotta
1 tbsp thyme leaf , plus some sprigs
3 tbsp freshly grated parmesan
2 oven-ready pheasants , washed and dried
150ml extra-dry vermouth
olive oil , for drizzling

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 336 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 1.13 milligram of sodium

ROAST PHEASANT

Roast Pheasant image

This is a quick simple recipe for fresh pheasant that has a very autumn feel to it. It is very good with potatoes, carrots and seasonal squash (I like acorn squash) diced and roasted in the pan with it. You can cook it at a higher temperature for a shorter time; just be sure to baste often since it is a very dry meat.

Provided by kelly13jane

Categories 100+ Everyday Cooking Recipes

Time 2h25m

Yield 4

Number Of Ingredients 5

Ingredients

2 sprigs rosemary, leaves stripped and chopped
1 tablespoon chopped fresh thyme
1 cup olive oil
1 whole pheasant, cleaned
salt and ground black pepper to taste

Steps:

Preheat an oven to 250 degrees F (120 degrees C).
Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.

Nutrition Facts : Calories 840.4 calories, Carbohydrate 0.2 g, Cholesterol 142 mg, Fat 72.6 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 12.9 g, Sodium 81.2 mg

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