Season the pheasants with salt and peber. Wrap the parma ham around the birds, and tie the with butchers string. Melt the butter in a casserole and brown the pheasants on all sides.
When the pheasants has got a nice colour, take them out of the pan and put them on a plate. Pour all the fat out of the pan and ad olive oil. Ad the garlic, and let it fry in the olive oil for a couple of minutes. Ad the the herbs and put the birds back in the pan with any juices from the plate.
Pour red wine in the casserole, so it covers a third of the bird. Put a lid on, an let it simmer on medium heat. Turn the bird a quarter, every 10minutes adding more red wine as you need.
After 35-40 minutes the bird should be cooked. Take the bird out to rest. I prefer to cook the pheasant a little pink, that way it’ll be moist and delicious.
Ad the cream to the sauce and reduce for a couple of minutes. Have a little taste, and se if the sauce needs more salt & peber. Return the birds to the sauce and let let the warm through for a minute or two. Serve with mash an braised spinach.
2 pheasants (preferable hens)
6 slices of parma ham
6-7 garlic cloves, cut i halves
1 sprig sage
1 sprig rosemary
1 bottle chianti
100ml double cream
salt & peper