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Parmesan Pheasant Breasts with Crispy Ham

Article Date: Posted in Recipes

Pan-fried PheasantIngredients

  • 4 pheasant breasts

  • Black pepper

  • 4 - 6 fresh sage leaves, finely chopped,

  • 100g grated Parmesan

  • 8 slices prosciutto crudo or air dried ham

  • Good olive oil. 

Method

  • Carefully score the underside of each pheasant breast in a criss-cross pattern. Lay the breasts side by side on a large chopping board . Season with pepper. 

  • Combine sage and Parmesan and sprinkle evenly over the pheasant. Lay 2 slices of prosciutto on each breast, overlapping slightly and drizzle with olive oil.

  • Now cover the breasts and board with a layer of cling film and take a frying pan and whack them until they're about 1cm thick. 

  • Heat a non stick frying pan on a medium heat and carefully transfer the breasts to it ham side down. Drizzle more olive oil over. Cook for 2 - 3 minutes on each side, giving an extra 30 seconds to ensure ham us crispy.

  • Serve with lemon wedges and crisp salad or new potatoes dressed with olive oil and mint.

This is so simple and easy: why not serve this for a last minute week day supper party for 4 when you have no time for elaborate preparations after work or even as a quick and delicious family supper when you would rather be playing games or watching Saturday TV!

Find more inspiration in our recipes section.

Image courtesy of Game to Eat


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Article Date: Posted in Recipes

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