Pheasant wrapped in Parma Ham

Pheasant wrapped in Parma Ham, with a creamy mango chutney sauce
  • 1

    Preheat the oven to gas mark 4/180°C. For the mango sauce, heat the olive oil in a saucepan and cook the onion for 3-4 minutes until softened.

  • 2

    Add the ginger and mango and cook for 1 minute. Add the vinegar, sugar and stock and bring to the boil then allow to bubble for 15 minutes.

  • 3

    Transfer to a jug along with the crème fraîche and whizz with a hand blender until smooth. Season and keep warm.

  • 4

    Meanwhile season the pheasant breasts and wrap each one in two slices of Parma ham.

  • 5

    Heat the oil in an ovenproof frying pan and cook the pheasant breasts for 1 minute on each side until brown. Remove from the hob and transfer to the oven.

  • 6

    Roast for 5-8 minutes or until cooked through. With an oven cloth remove the frying pan from the oven.

  • 7

    Transfer the pheasant to a board and cover with foil then leave to rest for 5 minutes. Serve with the mango sauce.

  • It’s ready!

The perfect



Discover it MERCUREY

Red Bourgogne wines like Mercurey, Santenay 1er cru or Volnay.

Tasting tip

Discover the aromas of MERCUREY

  • Serves4 people
  • Preparation time25 min


4 pheasant breasts
8 slices of Parma ham
1 tablespoon olive oil
Salt and black pepper, to season
For the mango sauce:
1 tablespoon olive oil
½ onion, finely chopped
15g fresh ginger, peeled and grated
1 large ripe mango, peeled, stoned and diced
2 tablespoons white wine vinegar
2 tablespoons caster sugar
250ml chicken stock
2 tablespoons crème fraîche