Warner Masterclass Series- November Pheasant Breast Recipe

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Pheasant Breast wrapped in pancetta with chanteray carrots and roasted new potatoes

Ingredients (for 2 people)

2 pheasant breasts (1 whole pheasant jointed)

4 slices of pancetta (or good quality bacon )

300g chanteray carrots

Thyme

Honey

New potatoes

2 garlic cloves

Salt and Pepper

Preheat your oven to 180c.

Place new potatoes into a baking tray with olive

oil and garlic, season. Place in oven for 20-25

mins until they are just soft.

Joint pheasant into 2 breasts and 2 legs.

Season breasts with pepper only (pancetta is

salty enough) and wrap breasts in pancetta.

Colour all sides of breast in a pre heated pan,

place in oven for approx 12-15mins, until firm yet

moist to touch.

Leave for a few minutes to rest.

Place carrots in seasoned, boiling water until just

soft to touch. Drain and toss in chopped thyme

and honey.

[endtext]http://www.youtube.com/watch?v=3hXKPdRDy_oendofvid