My sister tried this the other day and highly recommended it, so I hope you enjoy Pheasant Saltimbocca, an Italian-inspired dish typically made with veal, but this is a great way to enjoy pheasant and creates a unique, gamey twist.
Ingredients (serves 4):
- 4 pheasant breasts (skinless)
- 8 large fresh sage leaves
- 8 slices of Parma ham (or Prosciutto)
- 2 tbsp plain flour (for dusting)
- Salt and pepper (to taste)
- 2 tbsp olive oil
- 50g unsalted butter
- 150ml dry white wine
- 150ml chicken stock
- 1 lemon (for juice and zest)
- 2 garlic cloves (crushed)
- Fresh parsley (for garnish)
Instructions:
Prepare the pheasant breasts:
- Place each pheasant breast between two sheets of cling film. Using a meat mallet or rolling pin, gently pound each breast until about 1cm thick.
Assemble the saltimbocca: - Season both sides of each breast with salt and pepper.
Lay 2 sage leaves on each breast.
Wrap each breast tightly with 2 slices of Parma ham (covering the sage leaves). Press lightly to make sure the ham sticks to the breast.
Flour and fry: - Lightly dust the wrapped pheasant breasts with plain flour, shaking off any excess.
Heat the olive oil and 25g of butter in a large frying pan over medium heat.
Fry the pheasant breasts for 2–3 minutes on each side until the Parma ham is crisp and golden, and the pheasant is cooked through. Remove the breasts from the pan and keep warm.
Make the sauce: - In the same pan, add the garlic and fry gently until fragrant (about 1 minute).
Pour in the white wine and let it simmer for 2 minutes, scraping up any bits stuck to the pan.
Add the chicken stock and lemon juice, then simmer for another 5 minutes until the sauce reduces slightly.
Stir in the remaining 25g of butter to make the sauce silky and smooth.
Serve: - Return the pheasant to the pan for a minute to reheat and absorb some of the sauce.
Plate the pheasant breasts, spooning over the sauce. Garnish with lemon zest and fresh parsley.
Serving suggestion:
Serve the pheasant saltimbocca with sautéed spinach or creamy mashed potatoes, and a glass of dry white wine for a perfect pairing