Pheasant Saltimbocca With Fig Stuffing Recipe

Cooking Instructions

1. 1

   Prepare the Fig Stuffing

   In a bowl, mix chopped figs, bread crumbs, 1 tablespoon of olive oil, salt, and pepper until well combined.

2. 2

   Prepare the Pheasant

   Preheat your oven to 375°F (190°C). Place each pheasant breast between two pieces of plastic wrap and gently pound to an even thickness.

3. 3

   Assemble the Pheasant Saltimbocca

   Lay two slices of prosciutto on each pheasant breast, followed by 3 sage leaves. Spoon a portion of the fig stuffing onto one side of each breast and fold over to encase the filling.

4. 4

   Cook the Pheasant

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the stuffed pheasant breasts and sear for about 3-4 minutes on each side until golden brown.

5. 5

   Bake

   Transfer the seared pheasant breasts to a baking dish and place in the preheated oven. Bake for 15-20 minutes or until the internal temperature reaches 165°F (75°C).

6. 6

   Prepare the Greens

   In the same skillet, add a little more olive oil if needed and sauté the sol harvest greens until wilted. Season with salt and pepper to taste.

7. 7

   Serve

   Plate the pheasant saltimbocca with a generous serving of sautéed greens. Drizzle with prickly pear gastrique if desired.