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Pheasant: Anne O'Connor's Rolled Pheasant Breasts

Source of Recipe


Anne and Brad O'Connor



List of Ingredients



• Breasts from one pheasant, boned out into 2 pieces
  
• 2 thin slices prosciutto or Danish ham
  
• 2 slices Danish or Italian Fontina cheese
  
• ¼ cup flour
  
• Salt and white pepper to taste
  
• 2 Tbsp olive oil
  
• 2 Tbsp plus ½ tsp butter (divided use)
  
• ½ cup dry white wine
  
• ¼ cup chicken broth
  






Instructions



1. Pound gently the two pieces of boned pheasant breast between waxed paper. Layer prosciutto or ham and slices of Fontina on each breast piece. Roll and secure pieces with toothpicks.
   
   
2. Mix flour with salt and white pepper. Dust rolled pheasant breasts with flour mixture.
   
   
3. In a heavy skillet, heat 2 tablespoons oil with 2 tablespoons butter over medium heat. Add rolled pheasant breasts and cook until browned on all sides.
   
   
4. Add ½ cup of white wine and the chicken broth. Cover and simmer gently about 10 minutes, or until tender.
   
   
5. Remove breasts, then reduce sauce until it thickens, whisking in the ½ teaspoon of butter at the end. Do not overcook sauce, or it will separate.
   Serve with steamed wild or white rice.