Pheasant wrapped in Parma Ham with a creamy mango chutney sauce

27 March 2009

0Comments | Comment on this Article

Wine suggestion: red Burgundy (Mercurey or Santenay premier cru, or Volnay)

Serve with cooked wild and long grain rice and tender stem broccoli.

Serves 4

4 pheasant breasts

8 rashers pancetta

1 tablespoon olive oil

salt and black pepper, to season

For the mango sauce:

1 tablespoon olive oil

½ onion, finely chopped

15g fresh ginger, peeled and grated

1 large ripe mango, peeled, stoned and diced

2 tablespoons white wine vinegar

2 tablespoons caster sugar

250ml chicken stock

2 tablespoons crème fraîche

Preheat the oven to gas mark 4/180°C. For the mango sauce, heat the olive oil in a saucepan and cook the onion for 3–4 minutes until softened. Add the ginger and mango and cook for 1 minute. Add the vinegar, sugar and stock and bring to the boil then allow to bubble for 15 minutes. Transfer to a jug along with the crème fraîche and whizz with a hand blender until smooth. Season and keep warm.

Meanwhile season the pheasant breasts and wrap each one in two slices of pancetta. Heat the oil in an ovenproof frying pan and cook the pheasant breasts for 1 minute on each side until brown. Remove from the hob and transfer to the oven. Roast for 5–8 minutes or until cooked through. With an oven cloth remove the frying pan from the oven. Transfer the pheasant to a board and cover with foil then leave to rest for 5 minutes. Serve with the mango sauce.

0Comments | Be the first to comment!