Pheasant Saltimbocca with Wild Mushrooms, Madeira Pan Sauce

Recipe courtesy of Ken Gordon, chef/owner – The Gamekeeper
as seen on episode “Goodnight Brothers Country Ham“, season 1

Serves 4

• 4 pheasant breasts
• 2 slices Goodnight Brothers thin-sliced country ham
• 8 leaves fresh sage (four minced, four whole)
• 1 cup flour
• 1 Tbsp vegetable oil
• 1 Tbsp butter
• 1 Tbsp shallots, minced
• 1 tsp garlic, minced
• 1 cup wild mushrooms, cleaned and sliced thinly
• 1/4 cup Madeira
• 1/2 cup pheasant stock (or substitute reduced unsalted chicken stock)
• splash of heavy cream
• pinch of kosher salt
• pinch of black pepper

Preparation:
Place boneless, skinless breast on a cutting board (cover with plastic wrap to prevent splatter) and gently pound with the flat side of a mallet until thin, but not torn. Place one sage leaf on each breast and cover with half a slice of ham. Dredge breasts and ham in flour then gently tap to remove excess flour. In a large sauté pan over medium heat, sear ham side down until ham acquires a bronze tint. Carefully flip and let cook one more minute. Remove breasts to a warm plate. Add butter, shallots, garlic and mushrooms to pan and increase heat to medium-high. Cook until shallots become translucent, then deglaze with Madeira. Allow wine to reduce until almost dry then add stock. Bring to simmer and season with chopped sage, salt, pepper to taste. Add splash of heavy cream. Return breasts to pan with simmering liquid for one minute then serve.

Tags: Madeira Pan Sauce, Pheasant, Saltimbocca, Wild Mushrooms

Category: Recipes