Recipes in the world of Flavilo

Roast pheasant wrapped in pancetta served with roasted vegetables

Roast Pheasant with Pancetta

Roast pheasant with pancetta is a dish that perfectly marries the delicate flavors of game meat with the rich, salty goodness of crispy pancetta. This recipe celebrates the beauty of simple, high-quality ingredients coming together to create a gourmet dining experience. Served with roasted root vegetables and a deeply flavorful pan sauce, it's an excellent choice for special occasions or a luxurious weekend dinner.

Prep Time 20 min
Preparation 1 hr
Total 1 hr 20 min
1600 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 1 Pheasant
⭕ 150 g Pancetta
⭕ 3 cloves Garlic
⭕ 10 g Fresh thyme
⭕ 50 g Butter
⭕ 30 ml Olive oil
⭕ 200 g Carrots
⭕ 200 g Parsnips
⭕ 10 g Salt
⭕ 5 g Black pepper
⭕ 250 ml Chicken stock

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    MilkMilk
    Information iconRead More

    Preparation Steps

    1

    Preheat the oven to 400°F (200°C). Pat the pheasant dry inside and out with paper towels.

    2

    Season the pheasant generously with salt and pepper, both inside and out. Place the garlic cloves and thyme sprigs inside the cavity.

    3

    Drape the pancetta slices over the pheasant, ensuring it's well covered.

    4

    In a large roasting pan, toss the chopped carrots and parsnips with olive oil, salt, and pepper.

    5

    Nestle the pancetta-wrapped pheasant on top of the vegetables. Pour the chicken stock into the roasting pan.

    6

    Roast the pheasant in the preheated oven for 50-60 minutes, basting it occasionally with the pan juices to keep it moist.

    7

    Ensure the pheasant is cooked through; a meat thermometer inserted into the thickest part of the thigh should read 165°F (75°C). Let it rest for 10 minutes before carving.

    8

    Carve the roast pheasant and serve it with the roasted vegetables. Spoon the flavorful pan juices over the top.