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  • Pheasant Saltimbocca Recipe

    A super tasty pheasant saltimbocca recipe with mozzarella. Why not try this delicious summer recipe a go today.

    Serves 4

    Pheasant Saltimbocca Recipe

    You can purchase our pheasant breasts here


    1 pack of 4 Wild and Game pheasant breasts
    12 sheets of prosciutto
    8 fresh sage leaves
    100ml Marsala wine
    1 standard size balls of fresh mozzarella, sliced.
    A knob of butter
    A glug of olive oil
    1 tsp lemon juice.


    1. Preheat the oven to 250C/Gas mark 7.
    2. Top each pheasant breast with a sage leaf and wrap in 3 sheets of prosciutto per breast.
    3. Heat the olive oil and butter in a frying pan and cook the pheasant for 5 minutes, turning once.
    4. Put in the oven for 10 minutes.
    5. Meanwhile, add the Marsala to the pan and cook, bubbling, for a minute.
    6. Add the lemon juice. Set sauce aside (you can put it into a sauce jug at this point)
    7. Once they have cooked for 10 minutes, top each portion of pheasant with another sage leaf and mozzarella.
    8. Grill for a minute or two until browned.
    9. Serve with a drizzle of sauce and accompaniments of your choice.