Photo: Sam Loyd
Roast pheasant with ricotta & Parma ham
7 ingredients
20 min
Serves 6
openrecipes
For a really special Sunday lunch pheasant is a good choice. The parma ham crisps us beautifully in the oven and gives the pheasant an eye-catching edge
Estimated Nutrition (whole recipe, rough)
649
Calories
48g
Protein
45g
Fat
8g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pheasant | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 90g pack Parma ham
- 140g ricotta
- 1 tbsp thyme leaves , plus some sprigs
- 3 tbsp freshly grated Parmesan
- 2 oven-ready pheasants , washed and dried
- 150ml extra-dry vermouth
- olive oil , for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes