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
- � cup flour
- Salt and white pepper to taste
- 2 Tbsp olive oil
- 2 Tbsp plus � tsp butter (divided use)
- � cup dry white wine
- � cup chicken broth
Instructions
- 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.
- Mix flour with salt and white pepper. Dust rolled pheasant breasts with flour mixture.
- 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.
- Add � cup of white wine and the chicken broth. Cover and simmer gently about 10 minutes, or until tender.
- Remove breasts, then reduce sauce until it thickens, whisking in the � teaspoon of butter at the end. Do not overcook sauce, or it will separate.
Serve with steamed wild or white rice.
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