Pheasant Wrapped in Parma Ham with Red Wine

Pheasant Wrapped in Parma Ham with Red Wine

Serves 4

No Count  & Full Choice 6 pts per serving

(Pheasant is not a no count food)

4 x pheasant breasts 115g each

4 lean slices Parma Ham

1 medium red onion, finely chopped

1 x 1" piece fresh ginger, finely chopped

1 chicken stock cube dissolved in 300ml water

1 tbsp plain flour

225g chestnut mushrooms, sliced

100ml red wine

2 tbsp chopped fresh mixed herbs

Season pheasant breast on both sides then wrap each with a slice of Parma Ham.

Place in a preheated non-stick pan and dry fry on both sides for 5-6 mins until lightly browned.  remove and set aside.

Add onion to pan, cook gently until lightly coloured.  Add the ginger and 2 tbsp stock.  Sprinkle in the flour and "cook out" for 1 min.

Gradually add the rest of the stock, the mushrooms and wine, stirring.

Return pheasant to pan and add the herbs.  Simmer gently for 15-20 mins until the sauce has reduced and the pheasant is cooked through.