Fagiano Arrosto con Cotogne

Roast Pheasant with Quince

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 3 × 675 g1.1 kg (1.½ – 2.½ lb) young pheasants
  • 6


Preheat the oven to 220°C/425°F/Gas 7.

Place 2 tablespoons of the cheese, a third of the thyme and 1 slice of coppa inside each pheasant. Place another 2 slices of coppa over each breast, and tie on with string. Season with salt and pepper.

Heat the oil in an ovenproof