Parma Ham and Stilton Pheasant Roulades – serves 4
Ingredients
4 125g pheasant breasts
125 Stilton, sliced
Slices of Parma ham
150ml white wine
25g butter
1 tbsp plain flour
90ml single cream
Method
Step 1
Pre-heat oven to 180 ⁰C (160⁰C fan), cut a deep pocket in the pheasant breast and push in
slice(s) of Stilton. Wrap Parma ham around the breast, you may want to have two slices per
breast as pheasant is a dry meat. Place in an ovenproof dish. Season, add wine and cook
until the pheasant is cooked through and the juices run clear.
Step 2
Pour off any juices into a jug, cover the pheasant and keep warm. Heat the butter, stir in the
flour and cook for 1 minute, then stir in the juices. Bring to the boil and cook for 2 minutes.
Add cream and season.
Step 3
Slice each beast and serve with the cream and wine sauce, steamed asparagus and baby
carrots.
