Preheat the oven to 200°C.
Brown the pheasant crowns in hot oil in an ovenproof pan on all sides.
Roast in the oven for eight minutes until juices run clear.
Fry the pancetta in a medium pan until crisp.
Add hazelnuts, breadcrumbs, and thyme to the pancetta and cook for two minutes.
Stir in grated chestnuts and keep the stuffing warm.
Blanch the cavolo nero in boiling water for two minutes and drain.
Sauté the cabbage in a tablespoon of butter for one minute.
Sauté the mushrooms in separate pan with a tablespoon of butter for two minutes.
Carve the pheasant breasts and serve over the cabbage.
Garnish with chestnut stuffing and wild mushrooms.