3 young hen pheasants
Maldon salt and freshly ground black pepper
3 quinces, peeled and sliced
1 bunch fresh sage
100 g (4 oz) unsalted butter
6 slices pancetta affumicata
2 tablespoons olive oil
300 ml (10 fl oz) red wine (Chianti Classico)
5 garlic cloves, peeled
2 tablespoons Quince Cheese (see here)
For six
Preheat the oven to 220°C/425°F/Gas 7.
Wipe the cavity of each bird and season with salt and pepper. Toss the quince and some of the sage leaves in a little of the butter, then place one-third of this plus a knob of butter inside each pheasant. Place the slices of pancetta over the breast of each bird and tie in place.
Heat the oil in a roasting tray. Brown the pheasants on the underside and around the legs. Add the garlic cloves, a little butter and half of the wine, and allow the wine to reduce for 3 minutes. Place the tray in the preheated oven, with the birds breast side up, and roast for 35–40 minutes. Test for doneness by pulling a leg away from the body. If the meat is pink, and you like pheasant rare, it is ready.
Remove from the oven. Pull the softened quince from inside the cavities into the pan juices and place the pheasants on a warm plate to rest. Return the roasting tray to heat, and skim off any surplus fat. Add the remaining sage leaves and soften for 1 minute. Add the remaining wine and quince cheese, stir to combine with the roasting juices and quince, and allow it to reduce to form a sauce. Taste for seasoning.
Cut each pheasant into halves and serve with the quince sauce and sage leaves.