Serve with cranberry sauce and hasselback roasted potatoes.


  • 3 pheasants, oven ready
  • 6 slices pancetta
  • rosemary olive oil
  • a few rosemary sprigs
  • salt and pepper to season
  • for the pancetta and mushroom stuffing:
  • 2 tblsp olive oil, extra virgin
  • 100 g mushrooms, diced
  • 3 slices pancetta (finely diced)
  • 3 small shallots (finely diced)
  • 1 garlic clove (finely chopped)
  • 2 tblsp white wine
  • 150 g breadcrumbs
  • 2 tsp rosemary (chopped)
  • 4 tsp parsley (chopped)
  • milk or chicken stock to bind (as required)
  • salt and pepper to season
  • rosemary sprigs
  • 6-8 strips pancetta
  • for the marsala sauce:
  • 1 shallot, finely chopped
  • 1 tsp chopped rosemary
  • 50 ml marsala
  • 120 ml chicken stock
  • 80 ml cream
  • a knob of butter
  • salt and pepper to season


  • For the Pheasant:
  • Preheat the oven to 180°C/Gas 4.
  • Pat dry the pheasant and season the cavity with salt and pepper, and a few rosemary sprigs.
  • Brush the pheasant with rosemary oil. Cover the breast area with pancetta slices.
  • Roast for 30 minutes, depending on the size, baste from time to time. Lower the heat to 150°C and roast for another 20 minutes until the juices run clear when the thigh is pierced.
  • Remove from the pan and place on a serving plate to rest - keep warm.
  • For the Stuffing:
  • Heat the olive oil and fry the pancetta, then sauté the shallots until lightly golden. Add the rosemary, parsley, mushrooms and garlic and cook for a further 2 to 3 minutes.
  • Add the wine and simmer for 1 minute. Stir in the breadcrumbs. Add a little milk or chicken stock if you feel the mixture is too dry. Allow to cool slightly and season with salt and pepper to taste. Then roll into balls.
  • Wrap a thin strip of pancetta around the stuffing ball and place in a greased roasting pan. Bake in the oven for about 15 minutes or until the pancetta is crispy. Secure with a fresh rosemary sprig.
  • For the Marsala Sauce:
  • Add the shallots to the pan juices and cook, over medium heat until soft - about 3 minutes. Add the rosemary and the Marsala and bring to a boil.
  • Allow to reduce slightly. Add the chicken stock, return to a boil, and cook until it reduces a little. Add the cream. Allow to simmer gently for 1 minute.
  • To Serve the Roast Pheasant:
  • Spoon over some Marsala Sauce. Serve with cranberry sauce and hasselback roasted potatoes.

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