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Pheasant thigh and pancetta roulade

Slow-cooked pheasant with a creamy centre of farce and a savoury and crispy crust of pancetta on the outside.

Makes 10.

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Allergens and dietary requirements

  • Egg

Ingredients

2
pheasant thighs
50
g
egg white
1
sprig
thyme
1
clove
garlic
8
pheasant thighs
20
sheets
pancetta or smoked bacon, thinly sliced
as needed
salt and pepper

Scale recipe

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