Roast Pheasant With Ricotta Parma Ham Recipes

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.

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.