Gastronomixs

Fried pheasant fillet wrapped in Parma ham

This is an easy way of preparing pheasant mise en place. The fried Parma ham gives the pheasant fillet a tasty and crispy crust.

Makes 10.

Fried pheasant fillet wrapped in Parma ham

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Ingredients

10

 

pheasant fillets

10

slices

Parma ham, finely sliced

50

ml

oil

As needed:

 

salt and pepper

Preparation method

  • Clean and trim the pheasant fillets.
  • Place a few layers of plastic film on the work surface.
  • Place the Parma ham on the plastic film, making sure the slices overlap.
  • Divide the fillets evenly over the Parma ham, ensuring an even thickness.
  • Season to taste with salt and pepper and roll up tightly.
  • Refrigerate for 30 minutes.
  • Remove the roulade from the plastic film and brown all over in the oil.
  • Bake in an oven at 180°C for twelve minutes.
  • Leave the meat to briefly rest in a warm place before serving.

Serving suggestions

  • Combines beautifully with components of sweetcorn, onion, and a creamy risotto.
  • In a composition with gnocchi, Parmesan cheese, green asparagus, and red onion.
  • Delicious served with onion noodles and a beetroot sauce.

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