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Dinner | Meat

Pheasant salad with chestnuts and pancetta

Get happiness and energy from this seasonal dish

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Pheasant salad with chestnuts and pancetta recipe
Serves:
2
Preparation:
20 Mins
Cooking:
60 Mins
Low FODMAP:
No
Allergens:
Nuts, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Pheasant salad with chestnuts and pancetta?

Get happiness and energy from this seasonal dish

 

Ingredients

Method

Ingredients

3ml/½ tsp balsamic vinegar nutritional information
3ml/½ tsp balsamic vinegar
100g/3½oz fresh chestnuts, roasted and removed from shells nutritional information
100g/3½oz fresh chestnuts, roasted and removed from shells
60g/1½  heads of chicory, leaves separated nutritional information
60g/1½ heads of chicory, leaves separated
75ml/2½fl oz dry marsala wine nutritional information
75ml/2½fl oz dry marsala wine
6g/1 tsp chopped mint nutritional information
6g/1 tsp chopped mint
2 tbsp extra virgin olive oil nutritional information
2 tbsp extra virgin olive oil
1 x 1kg/2lb 4oz hen pheasant nutritional information
1 x 1kg/2lb 4oz hen pheasant
1 tbsp rapeseed oil nutritional information
1 tbsp rapeseed oil
20g wild rocket nutritional information
20g wild rocket
Salt and pepper to taste nutritional information
Salt and pepper to taste
100g/3½oz sliced pancetta nutritional information
100g/3½oz sliced pancetta
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 180C/350F/Gas 4.
2) Season the inside of the pheasant and wrap in the pancetta.
3) Heat the rapeseed oil in in a frying pan and seal the pheasants on all sides.
4) Transfer the pheasants to a baking dish and add the Marsala.
5) Roast in the oven for 25 -30 minutes.
6) Remove from the oven and leave to cool down.
7) Toss the chicory and rocket with the olive oil, balsamic vinegar, chestnuts and mint. Season.
8) Remove the pheasants from the oven and allow to cool for a few minutes, then carve.
9) Serve the pheasant with the salad on the side and any cooking juices poured over.

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