Fagiano arrosto

Roast pheasant with pancetta

Preparation info
  • Serves


    • Difficulty


Appears in

By Tessa Kiros

Published 2003

  • About

Pheasant is enjoyed for its unusual flavour and is most often eaten on special occasions during the hunting season.

The slow addition of stock here keeps the meat moist. You may use chicken or guinea fowl instead — the cooking time, however, will be less.


  • 1 pheasant, about 1.2 kg (2 lb 10 oz), cleaned and insides removed
  • about 8 sage leaves
  • 150 g


Preheat the oven to 190°C (375°F/Gas 5).

Rinse the pheasant in cold water. Pat dry with paper towels. Season the inner cavity with salt and pepper, and insert a few sage leaves and a couple of slices of pancetta. Sprinkle a little salt and pepper onto the outside and wrap the p