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Pheasant with Pancetta HT MC 30mins Serves 4 Hot Poultry Pork Game Bird Main course Dairy Gluten Wheat Free EgglessIngredients: 4 Large Breasts of Pheasant 4 Slices Pancetta (check ingredients label) 4 Bay Leaves Black Pepper 2 Large Green Capsicums, (sweet peppers) quartered lengthways 2 tbsp Olive Oil Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7. Season the pheasant breasts with pepper then wrap a slice of pancetta around each of them. Tuck a bay leaf between the breast and the ham.
2. Remove the white pith and seeds from the peppers, then brush them all over with a little of the olive oil.
3. Place the remaining oil in a roasting tin. Then arrange the breasts in the tin together with the peppers, skin sides up. Bake near the top of the oven for 20 minutes or until the pancetta is crisp and the peppers are scorched.
Serving Suggestions :
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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