Wrap the pheasant breasts tightly in the pancetta
Season the wrapped pheasant and sear in a hot pan for two minutes each side
Place into a hot oven 200℃ for 5-6 minutes
Remove from the oven and allow to rest for a further five minutes
Sauté the black cabbage, season and set aside
Place the pastry on the pate top with the cabbage, slice the pheasant and place on the cabbage
Finish with a little game jus and watercress and serve