Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
1 hr 50 min
Prep:
30 min
Inactive:
30 min
Cook:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 375 degrees F.

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. 

Season the cavity of the birds with salt and pepper. 

Divide the stuffing evenly between the two pheasants' cavities. 

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. 

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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roast Bacon

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Berries

Recipe courtesy of Ina Garten

Browse Reviews By Keyword