Pheasant Breast Paupette

Measure	Ingredients	Prepare
4	Pheasant breasts	Skinless, boneless
1/4 cup	Proscuitto ham	Chopped
1 cup	Spinach	Chiffonade
1/2 cup	Monterey jack cheese	Grated
2 tablespoons	Garlic	Chopped,finely
1/4 tsp	White pepper
3 tablespoons	Butter	Clarified
1 cup	Crimini mushrooms	Sliced
1/2 cup	Hard apple cider
1/2 cup	Pheasant or chicken stock
1 cup	Heavy cream
1 tablespoon	Basil	Sliced
1 tsp.	Rosemary	Chopped
1/2 tablespoon	Tarragon	Chopped
1 tsp.	Parsley	Chopped
1/4 cup	Green onions	Sliced
	Salt and pepper	To taste
4 cups	Oven baked red potatoes	Quartered

Filling: Mix proscuitto ham, spinach, Monterey Jack cheese, garlic, melted butter and white pepper. Butterfly the pheasant breasts and pound out to an even thickness in plastic wrap. Place a couple of tablespoons of filling on each breast, fold the breasts back over the filling and secure with a tooth pick. In the clarified butter, sauté the breasts two minutes on a side and push them to the outside of the pan. Add crimini mushrooms and continue to sauté a couple of minutes. Make sure that you turn the pheasant breasts so they do not burn. Add the apple cider and pheasant of chicken stock, reduce the liquid by half. Remove breasts from pan and hold in warm oven add cream and herbs. Cover and simmer about five minutes or until the breasts are done. Take the breasts out of the pan and hold in a warm oven. Over high heat reduce the liquid until thickened, add the green onions, salt and pepper to taste. Pull the tooth picks out of the breasts, place on the oven roasted potatoes and top pheasant with the sauce.

Servers: 4

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