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.