Roast Pheasant with Parma Ham

Preheat the oven to 220C. Chop 2 slices of parma ham, and mix with the ricotta, thyme and parmesan with some salt and pepper. Ease the skin from the breast meat of the pheasants and stuff with the ricotta mixture. Add a couple of thyme sprigs to the body cavity, then top each pheasant with the remaining ham and place in a roasting tin. Season well, pour over the wine and drizzle with oil.
Roast in the oven for 20 mins, then reduce the temperature to 180C and cook for another 40 mins, basting regularly. Cover with foil and leave to rest for 15 mins, then serve with roast potatoes and gravy - delicious!

1 hr

6 serving

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