• 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.

Newsletter sign-up

Never miss a thing. Stay up to date with our latest news, offers and events by entering your details below:

We use a third party provider to share our email newsletters. We collect statistics, including email opens and clicks, using industry standard technologies, such as clear gifs, to help us improve our newsletter content making it more interesting and relevant. You can learn more in our privacy policy.