Pheasant Saltimbocca

Experience pheasant at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Roman classic adapted for American game

Regional Italian Heritage Saltimbocca ("jumps in the mouth") originated in Rome, traditionally made with veal. This adaptation uses pheasant's delicate flavor profile to create an even more refined version of the classic.

Ingredients (Serves 4)

• 2 large pheasant breasts, pounded thin
• 8 fresh sage leaves
• 8 thin slices prosciutto
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 2 tbsp butter
• Toothpicks for securing
• Lemon wedges for service

Traditional Roman Method

1. Preparation: Pound the pheasant cutlets to a quarter-inch thickness. Top each piece with fresh sage leaves and drape with a slice of prosciutto.

2. Cooking Process: Heat oil in a large skillet over medium-high heat. Cook prosciutto-side down first until crisp, about 4-5 minutes, then flip and finish the other side.

3. Sauce Finishing: Reduce white wine by half, about 8-10 minutes, scraping up all the browned bits. Finish by swirling in cold butter for a silky, glossy sauce.