Pheasant wrapped in Parma Ham with a creamy mango chutney sauce
recipe
Pheasant wrapped in Parma Ham with a creamy mango chutney sauce
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Serve with cooked wild and long grain rice and tender stem broccoli. If you're serving wine with your meal, try a red Burgundy (Mercurey or Santenay premier cru, or Volnay)
Ingredients
- 4 pheasant breasts
- 8 rashers pancetta
- 1 tablespoon olive oil
- salt and black pepper, to season
- For the mango sauce:
- 1 tablespoon olive oil
- 1/2 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
Serves:
4
Directions
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- Preheat the oven to gas mark . For the mango sauce, heat the olive oil in a saucepan and cook the onion for minutes until softened. Add the ginger and mango and cook for minute. Add the vinegar, sugar and stock and bring to the boil then allow to bubble for minutes. Transfer to a jug along with the creme fraiche and whizz with a hand blender until smooth. Season and keep warm.
Source: Discover the origin
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