Roast Pheasant With Parma Ham And Roasted Root
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | Fresh whole pheasants | |
| 1 | 85 grams pac parma ham | |
| 2 | T | Olive oil |
| 1 | Celeriac, cut into wedges | |
| 1 | Red onion, cut into wedges | |
| 4 | Carrots, cut into 5cm 2 | |
| inch lengths | ||
| 2 | Parsnips, cut into 5cm 2 | |
| inch lengths | ||
| 1 | Sprigs fresh rosemary |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Wrap the parma ham around the pheasants. Place in a roasting pan in the preheated oven for 50 minutes. Alternatively roast the vegetables in the same pan if there is room. Heat the oil in a separate roasting pan, add the vegetables and sprigs of rosemary. Coat with the oil. Roast in the oven for approximately 50 minutes. Alternatively roast the vegetables in the same pan if there is room. Allow the pheasants to stand for 10 minutes before carving. Notes Serve the pheasants with the roasted vegetables. Converted by MC_Buster. NOTES : Wrapped in parma ham, the pheasant becomes moist and tender.Ideal accompanied by the roasted seasonal root vegetables. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 0mg
Sodium: 129.9mg
Potassium: 759.7mg
Carbohydrates: 37.9g
Fiber: 8.9g
Sugar: 9.8g
Protein: 3.2g