Place the Pheasant Breasts in a freezer bag and very gently pound to evenly flatten each breast. Remove from the bag and place the slices of mozzarella and prosciutto on each breast to cover. Sprinkle over the chopped herbs and season lightly with salt and pepper. Fold each breast in half (mozzarella and prosciutto side in) and skewer together, set aside.
Prepare the sauce by sautéing the shallots and mushrooms in 1tbsp of butter until lightly coloured. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add the cream and reduce again to a light saucy consistency. Strain carefully and add the orange zest, salt, pepper and drops of lemon juice to taste. Keep warm.
Add remaining 2 tbsp of butter and oil to a frying pan and sauté the prepared Pheasant Breasts over a moderate heat, 2-2 1/2 minutes on each side. Place on warm plates and serve with the prepared sauce.
Serve with boiled rice.
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A flavoursome cut that simply must be pot roasted!4 SERVINGS
Rate this recipe
Delicious, restaurant quality meal. We cut pockets into the pheasant, and placed fillings inside rather than folding over. Also served it with vegetables (which is what photo shows) as didn't feel rice went with the meal. Sauce took awhile to make, but it was worth it. Can easily serve up to friends. By Rebecca - 20th Apr 2012
- Restaurant quality
Delicious, restaurant quality meal. Sauce takes a little while, not sure if we can save time by cooking over the highest heat (as opposed to high heat) next time. We sliced the pheasant open to form pockets and put the mozzarella/prosciutto inside, and it cooked and tasted perfectly. We served it with vegetables instead of rice (and photo shows with vegetables too). Also looks better than in photo (which doesn't show the mozzarella & proscuitto). Highly recommended. By SBOT - 20th Apr 2012
- Flavour your rice
Excellent recipe that can be further improved by using high quality mushrooms like Shitakes in the sauce (which does take time to make). But don't throw away the mushrooms and the shallots after straining - stir most or all of them into the rice. By Gordon - 19th May 2012
Your comment or suggestion
Comments on this recipe
- Show photo with the mozzarella/prosciutto as the one there doesn't do it justice! Also tell us what vegetables are in the photo.
Reply: Rebecca, the vegetable in the photo is braised baby-gem lettuce and I will ask Chef Stefan to update the photo, Thanks,
- Delicious, restaurant quality meal. We cut pockets into the pheasant, and placed fillings inside rather than folding over. Also served it with vegetables (which is what photo shows) as didn't feel rice went with the meal. Sauce took awhile to make, but it was worth it. Can easily serve up to friends.
Reply: Hi Rebecca, thank you very much for sharing your feedback on this recipe and the vegetables do sound like a lovely accompaniment to this dish!