Roasted Pheasant (Pheasant Alla Fiorentina)

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 50m
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  • 1 tablespoon olive oil
  • 2 ounces Pancetta, thinly sliced
  • 6 ounces ground pork
  • 2 ounces prosciutto, chopped fine
  • 2 cloves garlic, sliced
  • 1 handful fresh sage, leaves picked and chopped fine, plus more for serving
  • 3 ounces (about 1 thick slice) stale bread, crumbled by hand
  • 1/2 cup white wine
  • 2 (2 1/2 pounds each) pheasants
  • Kosher salt and freshly ground black pepper


Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat a large saute pan over medium heat and add 1 tablespoon olive oil. Add the pancetta to the hot oil and render its fat. Once it begins to brown, add the ground pork and prosciutto and cook, while stirring, about 4 minutes. When the pork is no longer pink, add the garlic and sage and saute until fragrant, about 1 minute more. Deglaze the pan with 1/4 cup white wine, scraping up the browned bits from the bottom of the pan. Stir in the bread crumbs. Remove the stuffing mixture to a bowl and allow to cool. 

Step 3

Season the cavity of the birds with salt and pepper. 

Step 4

Divide the stuffing evenly between the two pheasants' cavities. 

Step 5

Roast the pheasants 25 minutes. Add 1/2 cup white wine to the bottom of the pan. Turn the oven heat up to 425 degrees F and cook another 25 minutes, or until a thermometer inserted in the thickest part of breast registers 160 degrees F. Allow to rest 10 minutes before serving so the juices can redistribute. 

Step 6

Remove the dressing from the bird and serve along side. Garnish the dish with fresh sage leaves.

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