Blackwing Recipe

Pheasant Saltimbocca

Servings: 2

Cooking Time: 15 minutes

Difficulty: average

Meal: dinner


  • 2 - 4 to 6oz boneless skinless pheasant breast
  • 1 clove garlic, minced
  • 1 tsp. rubbed sage
  • 1/4 tsp. dried oregano leaves
  • 1/4 tsp. pepper
  • Dash Salt
  • 4 slices of prosciutto ham
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/4 cup fresh shredded Parmesan cheese
  • 1/2 cup dry white wine
  • Fresh sage leaves as garnish

Preparation: Pound pheasant breast to 1/4 inch thickness. Sprinkle with garlic, sage, oregano, pepper and salt. Place 1 slice prosciutto on each breast and secure with wooden pick.

Cooking: In 12 inch nonstock skillet heat butter and oil over medium heat. Place breast prosciutto side down in skillet. Cook for 5 to 7 minutes until meat is no longer pink, turning over once. Sprinkle Parmesan cheese evenly over prosciutto. Add wine to skillet. Increase heat to medium high. Cook for 4 to 5 minutes, or until cheese is melted and wine nearly boiled away.

Serving: Remove wooden picks before serving over bed of pasta. Garnish with fresh sage leaves.