from The Field
Add some sophistication to your upland game with this delicious pheasant dinner.
Preparation time: 10 minutes. Cook time: 7 minutes. Serves 4.
4 pheasant breasts
4-6 fresh sage leaves, finely chopped
3½ oz. grated parmesan
8 slices prosciutto or air-dried ham
Carefully score the underside of each pheasant breast in a criss-cross pattern with a small, sharp knife. Lay the breasts side by side on a large chopping board and season with pepper.
In a small bowl, combine the chopped sage and parmesan. Sprinkle this mix evenly over the pheasant. Lay two slices of prosciutto on each breast, overlapping slightly, and drizzle with olive oil.
Cover the meat with plastic wrap and pound with a mallet until it is less than half an inch thick. Heat a nonstick frying pan on medium heat, then carefully transfer the breasts over, laying them prosciutto-side down. Drizzle olive oil on top. Cook for 2-3 minutes on each side, ensuring the prosciutto is crispy.
Serve with lemon wedges and a crisp salad or a side of potatoes. Serve warm or chilled.