Pheasant Breasts “Saltimbocca” with Asparagus
Makes 4 Servings
Saltimbocca is an Italian dish (often involving veal) in which thin pieces of meat are wrapped with sage leaves and prosciutto before being pan fried. Here’s our version made with pheasant breasts.
The prosciutto creates a crispy, pork-y skin around the still-moist pheasant breasts which have a zing (“saltimbocca” translates to “jump in the mouth”) from the sage.
Repeat with the rest of prosciutto & breasts.
Note: You can do this the night before & store the breasts wrapped in plastic wrap or vacuum packed (which adheres to the prosciutto to the pheasant particularly well).