Ingredients
6 pheasant breasts,
deboned (organic chicken can be substituted)
Gruyere Cheese
6 slices of Prosciutto, sliced thin (Italian ham. Good smoked ham can
be substituted)
WildCheff
Tuscan Upland Game Blend
Organic unbleached white flour
Olive oil
Directions
Place each breast between
two sheets of wax paper. Pound breasts with a meat mallet until flat. Remove any undetected shot and feathers.
Coat
both sides of breasts with 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).
Gently 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.