Fagiano Arrosto con Cotogne

• 3 × 675 g – 1.1 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