Stuffed Pheasant Breast Roulade

Transform your pheasant into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Italian technique meets American game

Culinary Heritage Roulade technique originated in 18th century France but was perfected in Northern Italy. This preparation transforms lean pheasant breast into an elegant presentation suitable for fine dining or special occasions.

Ingredients (Serves 6)

• 3 large pheasant breasts, butterflied
• 6 thin slices prosciutto di Parma
• 8 oz fresh spinach, blanched and chopped
• 4 oz goat cheese, softened
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp pine nuts, toasted
• 2 tbsp olive oil
• Kitchen twine for tying

Herb Crust:

• 1/2 cup fresh breadcrumbs
• 2 tbsp fresh herbs (basil, oregano, thyme)
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp salt, 1/2 tsp pepper

Advanced Butchery Technique

1. Butterflying Process:

   • Place breast between plastic wrap
   • Using sharp boning knife, cut horizontally through thickest part
   • Open like a book, pound to even 1/2" thickness
   • Score lightly to prevent curling

2. Filling Preparation:

   • Blanch spinach, squeeze dry, chop fine
   • Mix with goat cheese, sun-dried tomatoes, pine nuts
   • Season with salt, pepper, and lemon zest

3. Assembly Technique:

   • Lay prosciutto over flattened breast
   • Spread filling evenly, leaving 1" border
   • Roll tightly from narrow end
   • Tie with twine every 2" intervals

4. Cooking Process:

   • Sear roulades on all sides until golden
   • Apply herb crust, roast at 375°F
   • Cook to 155°F internal temperature
   • Rest 10 minutes before slicing

Presentation Notes

• Slice into 1" medallions showing spiral pattern
• Pool sauce on plate, arrange slices overlapping
• Garnish with fresh herbs and microgreens

Make-Ahead Strategy

• Assemble roulades morning of service
• Sear just before final roasting
• Herb crust can be prepared day ahead