• 4 Chatsworth pheasant breasts – boneless and skinless
  • 8 slices of Chatsworth cure streaky bacon
  • 4 fresh rosemary sprigs – finely chopped
  • Salt and ground black pepper
  • Watercress


  • Heat the oven to 200C/400F/G6.
  • Season the breasts lightly with salt and pepper.
  • Sprinkle the rosemary over each breast and cover each with two slices of bacon, folding the overlap underneath.
  • Place the breasts on an oiled baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and cook for a further 10 minutes, or until the bacon is lightly browned.
  • Transfer to a warmed serving dish, garnish with watercress and serve.

Serve with creamy mashed potatoes, buttered carrots, savoy cabbage and Chatsworth game sauce.

Recommended wines: Our great selection of Duke and Duchess and The Earl of Burlington wines.

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