Name: Pheasant Saltimbocca
Cuisine: American
Ingredients: 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 pheasant cutlets to 1/4" thickness; - Top each piece with sage leaf and prosciutto; - Secure with toothpick, dredge lightly in flour; 2. **Cooking Process**:; - Heat oil in large skillet over medium-high heat; - Cook prosciutto-side down first (2-3 minutes); - Flip carefully, cook 2 minutes until done; - Remove pheasant, deglaze pan with wine; 3. **Sauce Finishing**:; - Reduce wine by half, scraping up browned bits; - Whisk in cold butter for glossy finish; - Return pheasant briefly to warm; *Service**: Immediately on warmed plates with pan sauce; *Wine**: Frascati, Soave, or light Italian white; ### Whole Bird Preparations; ##

Preparation:
- Pound pheasant cutlets to 1/4" thickness
- Top each piece with sage leaf and prosciutto
- Secure with toothpick, dredge lightly in flour
Cooking Process:
- Heat oil in large skillet over medium-high heat
- Cook prosciutto-side down first (2-3 minutes)
- Flip carefully, cook 2 minutes until done
- Remove pheasant, deglaze pan with wine
Sauce Finishing:
- Reduce wine by half, scraping up browned bits
- Whisk in cold butter for glossy finish
- Return pheasant briefly to warm

Service: Immediately on warmed plates with pan sauce Wine: Frascati, Soave, or light Italian white

Pheasant Saltimbocca

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

Whole Bird Preparations

4Chef's Notes & Pairings

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