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Roast pheasant with ricotta & Parma ham
- 90g pack Parma ham
- 140g ricotta
- 1 tbsp thyme leaves , plus some sprigs
- 3 tbsp freshly grated Parmesan
- 2 oven-ready pheasants , washed and dried
- 150ml extra-dry vermouth
- olive oil , for drizzling
Directions:View on BBC Good Food
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