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  • Parmesan Pheasant Breasts with Crispy Ham

    Deliciously crispy pheasant breasts coated in a Parmesan crisp. Quick and easy to whip up as the perfect mid-week dinner.


    • 4 pheasant breasts
    • 4-6 fresh sage leaves
    • 100g of grated Parmesan
    • 8 slices of prosciutto crudo or air-dried ham
    • Olive oil
    • Black pepper


    1. Score the underside of each pheasant breast in a criss-cross pattern with a small, sharp knife. Lay the breasts side by side on a large chopping board and season well with black pepper.
    2. Combine the chopped sage and Parmesan, sprinkle evenly over the pheasant. Lay 2 slices of prosciutto on each breast, overlapping slightly and drizzle with olive oil.
    3. Cover the breasts and chopping board with clingfilm and “whack” them with a frying pan until they are approximately 1cm thick.
    4. Heat a non-stick frying pan, transfer the breasts into it and cook ham side down (remember to remove the clingfilm first!). Drizzle a little more oil over the top and cook for 2-3 minutes on each side to ensure the ham is crispy.
    5. Serve with lemon wedges, salad and new potatoes.

    Whole pheasant and pheasant breasts now available to buy online.