roast pheasant with ricotta and parma ham

👩‍🍳prep: 20 minutes

⏳cook: 1 hour

🍽serves: 6 people

ingredients you need

instructions

Step: 1 Turn on oven to 220C/fan 200C/gas 7. Disperse the coating of Parma ham and cut up two slices finely. Combine the ricotta, chopped ham, thyme, and Parmesan with some flavoring.

Step: 2 Gently ease the skin away from the chest meat of each pheasant and use half the filling per bird, pressing it to the outlines of the chests through the skin. This keeps the meat from the heat and will stop it from dehydrating. Poke some sprigs of thyme into the body chamber to add season.

Step: 3 Place the pheasants in a roasting tin and top each one with the remaining ham. Flavour with pepper, next pour over the vermouth and brush with oil.

Step: 4 Cook for 20 mins, then turn down the flame to 180C/fan 160C/gas 4 and prepare for 40 mins more, basting now and then and then with the pan juices up until the legs are no longer pink. Cover with foil and a tea towel and rest to be set for 10 mins before slicing.

Step: 5 Dish out with wilted spinach and potatoes prepared however you like them.