6 pheasant breasts,
deboned (organic chicken can be substituted)
6 slices of Prosciutto, sliced thin (Italian ham. Good smoked ham can
unbleached white flour
WildCheff Rosemary Olive Oil
Place each breast between
two sheets of wax paper. Pound breasts with a meat mallet until flat. Remove any undetected shot and feathers.
both sides of breasts with WildCheff Rosemary Olive Oil and then season with desired amount of Tuscan Blend.
Place 1 slice of prosciutto on each breast and then add some sliced or shredded Gruyere cheese. Fold breasts over and
pin with toothpicks so it forms a roll. (It is o.k. if ham and cheese are not completely sealed).
roll stuffed pheasant breasts in flour and then place into a large sauté pan that has been coated with olive oil, over
medium low heat. Cook approximately 7-10 minutes per side.
Serve with mashed potatoes or wild rice with seasonal veggie.