This calls for 8 pheasant breasts, so if you don’t have that many, add some chicken to the mix. You’ll want a sharp knife to slice the breasts to get a clean cut. Keep your knives sharp with Work Sharp Tools. They have a variety of options for any knife in your kitchen.
Mushroom Stuffed Pheasant Breasts
- 3 tablespoons butter
- 2 cups fresh mushrooms chopped
- 3 garlic cloves
- 1/4 cup diced yellow onion
- 1/2 teaspoon fresh rosemary leaves minced
- 1/3 cup shredded parmesan cheese or your favorite cheese
- 2 tablespoons breadcrumbs
- 8 pheasant breast halves skin on or off
- 3 tablespoons olive oil
- salt and pepper
- 1 cup diced tomato
- 1 tablespoon fresh parsley
- pinch red pepper flakes
- Melt butter in a skillet over medium heat. Add next 4 ingredients and cook until onions are translucent. Transfer to a bowl and allow to cool. Stir in cheese and breadcrumbs. Lay pheasant breasts on a firm surface and lightly pound on the thickest parts until the overall thickness is about even with the thinnest part (read it a couple of times and it might make sense!). Take a very sharp knife and cut a pocket into the side of the pheasant breast. Work your knife into the breast, but be careful not to slice through. Divide the mushroom stuffing into 8 equal portions and stuff each breast evenly. Rub pheasant with 2 tablespoons of the olive oil and season with salt and pepper. Pheasant can be baked, grilled or sautéed, but not overcooked!
- Combine diced tomato, parsley, red pepper flakes, 1 tablespoon olive oil and season with salt and pepper. To serve, “shingle” two stuffed breasts on each plate and top with tomato mixture.