Game Meat Monday: Pheasant Roulade

Pheasant and bacon the perfect combination, a new twist on the classic collaboration.


  • Pheasant breast
  • Streaky bacon (smoked or unsmoked)
  • Filling-(enough for 2 breasts)
  • 50g chorizo
  • 50g applewoods cheddar
  • 3 half’s of sun dried tomatoes
  • 10g butter
  • 1 teas spoon of mixed herbs
  • 1 tbls red onion chutney


  • Start by adding all of the filling ingredients into a food processor and pulse until evenly combined.

  • Lay a piece of cling film on a wooden board and place the pheasant in the centre and cover with another bit of cling film.
  • Now hammer flat with a meat hammer or a rolling pin, aim to make it into a square.
  • Add the filling mix at one end of the flattened breast and roll towards the other end encasing the filling.
  • Pull out some cling film leaving it attached to the roll and lay enough streaky bacon on it to cover the length of the rolled breast.
  • Place the stuffed breast on the bacon and use the loose end of the cling film to start the roll.
  • Once the pheasant breast is fully rolled with bacon tightly roll multiple times in the cling film (6-8 times). Remove the air from the ends and alternatively twist to squeeze everything together then tie off the ends.
  • If you have a vacuum packer you can vac pack at this stage if not repeat the wrapping process so it’s double wrapped in cling film.


  • Place the packaged pheasant in a pot of water and heat up to 82 degrees c and poach for about 30 minutes. Taking care to keep water temperature stable.
  • Once cooked remove from the packaging and crisp up the bacon in a hot pan with a little oil. Rest for 5 minutes then slice into rounds and serve with vegetables.