British Recipe – Pheasant breasts with pancetta and rosemary

The following recipe for Pheasant breasts with pancetta and rosemary is brought to you by Great British Life, celebrating all things British.

Preparation: 5 minutes

Cooking time: 15- 20 minutes

 Ingredients:

-          Oil, for greasing

-          4 pheasant breasts, skinned and boned

-          4 springs of fresh rosemary, finely chopped

-          salt and freshly ground black pepper

-          125g pancetta, in thin slices, or used dry cure streaky bacon if slices of pancetta are not available

 To garnish:

-          1 small bunch of watercress

Serving suggestion: Cumberland sauce, cabbage and caraway, petit pois a la Francasie, mashed potatoes with herbs.

 Cooking method

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Season the pheasant breasts lightly with salt and pepper.
3. Sprinkle the rosemary on each breast and cover them with the pancetta slices, folding the overlap underneath.
4. Place the pheasant breast on an oiled baking sheet, in a single layer. Cover the baking sheet tightly with tinfoil and bake for 5 minutes. Remove the tinfoil and cook for a further 10 minutes or until the pheasant is cooked and the pancetta lightly browned.
5. Remove to a warmed serving dish. Garnish with the watercress.