Rolled breast of pheasant wrapped in Parma ham

Rolled breast of pheasant, The Grange Hotel, York

Serves 2


1 Pheasant

2 cloves of garlic

1 sprig of thyme

1 orange peel

1 jar of goose fat

10 dried apricots

6 leaves of parsley

6 slices of Parma ham

6 Savoy cabbage leaves

salt and pepper


Remove the legs and breasts from the pheasant. Put the legs in an ovenproof dish with the garlic, thyme and orange zest and season with salt and pepper. Cover in goose fat and cook in the oven at 100ºC for three hours until tender.

Meanwhile, remove the skin from the breast and sandwich the meat between a double layer of cling film and flatten with a rolling pin.

Blanch the cabbage leaves in boiling water for 30 seconds and refresh in iced water to retain the colour.

On a new triple layer of cling film, spread out three sheets of parma ham, followed by the flattened pheasant breast and finally the three blanched cabbage leaves. Put to one side while you make the stuffing.

When the pheasant legs are cooked, leave to cool. Remove the skin and strip the meat off the bones. Mix with some chopped parsley, a little bit of goose fat and the chopped apricots. Season with salt and pepper. Carefully spoon the stuffing over the cabbage leaves. Then roll it up with the cling film into a barrel shape. Tie the ends of the cling film with string and poach in boiling salted water for 12 minutes and then chill in iced water. Once chilled, remove from the cling film. At this stage, you can either leave it for up 24 hours or roast in the oven for 12 minutes at 180ºC.

Serve with dauphinoise potatoes, Savoy cabbage and game jus with cranberries.



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