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:

  1. Preheat the oven to 180°C/Gas 4.
  2. Pat dry the pheasant and season the cavity with salt and pepper, and a few rosemary sprigs.
  3. Brush the pheasant with rosemary oil. Cover the breast area with pancetta slices.
  4. Roast for 30 minutes, depending on the size, baste from time to time.
  5. Lower the heat to 150°C and roast for another 20 minutes until the juices run clear when the thigh is pierced.
  6. Remove from the pan and place on a serving plate to rest - keep warm.

For the Stuffing:

  1. Heat the olive oil and fry the pancetta, then sauté the shallots until lightly golden.
  2. Add the rosemary, parsley, mushrooms and garlic and cook for a further 2 to 3 minutes.
  3. Add the wine and simmer for 1 minute. Stir in the breadcrumbs.
  4. Add a little milk or chicken stock if you feel the mixture is too dry.
  5. Allow to cool slightly and season with salt and pepper to taste. Then roll into balls.
  6. Wrap a thin strip of pancetta around the stuffing ball and place in a greased roasting pan.
  7. Bake in the oven for about 15 minutes or until the pancetta is crispy.
  8. Secure with a fresh rosemary sprig.

For the Marsala Sauce:

  1. 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.
  2. 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:

  1. Spoon over some Marsala Sauce.
  2. Serve with cranberry sauce and hasselback roasted potatoes.