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Serves 8
8 pheasant breasts
Smoked pancetta
Sage leaves
Homemade mayo with a selection of your favourite herbs thrown in
Rocket salad
Chips
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- Bang out the pheasant breasts so they are thin, but not so thin they tear. Cut each breast into four and season well.
- Lay 2-3 slices of Pancetta on a chopping board and scatter on a few sage leaves. Roll the pheasant breast in the pancetta and secure with a moist skewer so it looks like a lolly.Fry gently on both sides until the pancetta is crispy, but keeping an eye to make sure it doesn’t burn. Repeat until all the breasts are done.
- Serve with a rocket salad dressed with an olive oil and lemon dressing, a good homemade mayo for dipping, and some chips.
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