Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Pheasant breasts wrapped in Parma ham

Serves 6

Ingredients

6 pheasant breasts
12 slices of Parma ham
12 large sage leaves
Salt and pepper
Butter
Olive oil

Method

• Preheat the oven to 200C/400F/Gas 6.
• Season each breast and place two sage leaves on each one. Lie two slices of Parma ham out flat and place a pheasant breast at one end. Roll the pheasant breast up quite tightly. Repeat with each breast.
• Melt a little butter with some olive oil in a large frying pan and sear the pheasant parcels on each side for 1 minute or so. Then place in the oven for 10-12 minutes. Allow to rest for 2-4 minutes before serving.