Pheasant Basilica is simply pheasant with traditional Italian ingredients rolled in parma ham and served with ciabatta
This flavoursome pheasant recipe marries traditional Italian ingredients such as Parma ham, ciabatta and mozzarella, with pheasant to give any summertime lunch or supper a taste of the Mediterranean.
Ingredients (serves two):
- Slice of red pepper
- Small tomato
- Mozzarella cheese
- Pheasant breasts
- Parma ham
- Fresh basil
- Olive oil
- Salt and pepper
- Ciabatta bread
- Finely dice the red pepper, tomato and mozzarella.
- Place one pheasant breast between two sheets of cling film and, using a rolling pin, gently tap in all directions, turning the film around to make the game as thin and as round in shape as possible. Repeat with the other breast.
- Remove the top sheet of cling film and lay two or three strips of Parma ham across each breast. Rip four large basil leaves into small pieces and scatter over the game. Cover each breast with equal halves of your chopped ingredients, leaving free a 1 1⁄2in gap from the edges. Gently tease the game up from the cling film and carefully roll up, folding in the sides as you go.
- Heat a tablespoonful of olive oil on a flat frying pan over a medium heat. Using the heel of your hand, gently crush two cloves of garlic (skin on) and place them into the oil. Lift the game rolls from the cling film and with the ‘seam side’ facing down, place into the oil and cook for around five minutes. Using a fork, gently turn the rolls 1⁄4 of a turn and cook for around 25?30 minutes. Season as you cook.
- Toast the ciabatta with a drizzle of olive oil and serve immediately.
- Don’t overfill the rolls
- You only need a small amount of ingredients in each.