Name: Stuffed Pheasant Breast Roulade
Cuisine: American
Ingredients: 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**: