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.

Pheasant thigh and pancetta roulade

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pheasant thighs



egg whites









pheasant thighs



pancetta, thinly sliced

As needed:


salt and pepper

Preparation method

  • Mince two of the pheasant thighs together with the egg whites to make a farce.
  • Remove the thyme leaves from the stalk and chop finely together with the garlic.
  • Mix the garlic and thyme through the farce and season to taste with salt and pepper.
  • Clean the remaining thighs.
  • Place two rectangles of a few layers of plastic film on the work surface.
  • Divide the slices of pancetta evenly over the plastic film.
  • Place the thighs on top of the pancetta and pipe a thin line of the farce horizontally over the thighs.
  • Roll up evenly and tightly.
  • Place the rolls in a vacuum sealer bag and pull vacuum. 
  • Cook in a hot water bath at 63°C for approximately 20 minutes.
  • Fry the rolls until golden brown all over in a pan.

Serving suggestions

  • As a basis for a composition with oxheart cabbage, potato, and king oyster mushrooms.
  • In a composition with components of courgette, apple, and mustard. 
  • Perfect in combination with other pheasant components.

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