Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

 

pheasant thighs

50

g

egg whites

1

sprig

thyme

1

clove

garlic

8

 

pheasant thighs

20

slices

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.

Previous page