Pheasant Pancetta & Black Cabbage

Serves: 4

Difficulty: Easy

Preparation time: 15 mins

Cooking Time: 25 minutes

• 4 Pheasant Breasts
• 250g Pancetta
• 200g Cavelo Nero (black cabbage)
• 4 Pastry Galettes
• Game Jus
• Cornish Sea Salt
• Milled Black Pepper

Wrap the pheasant breasts tightly in the pancetta

Season the wrapped pheasant and sear in a hot pan for two minutes each side

Place into a hot oven 200℃ for 5-6 minutes

Remove from the oven and allow to rest for a further five minutes

Sauté the black cabbage, season and set aside

Place the pastry on the pate top with the cabbage, slice the pheasant and place on the cabbage

Finish with a little game jus and watercress and serve