Pheasant Breasts And Asparagus
- 8 pheasant breast halves boned, skinned
- Salt to taste
- Freshly-ground black pepper to taste
- 2 cups chopped fresh mushrooms lightly sautéed in
- butter until softened, then allow to cool
- 1 tablespoon minced fresh rosemary leaves
- 1 cup grated cheese (cheddar, jack, feta, Parmesan or a combination)
- 1/4 cup seasoned breadcrumbs
- 8 large asparagus spears trimmed, blanched, and cooled
- 1/2 cup dry white wine
Lay each pheasant breast half on a flat surface and "butterfly" by slicing a sharp knife along an edge and opening up the breasts so that there is a "hinge" holding the two sides together, much like a book. Season liberally inside and out with salt and pepper.
Combine mushrooms, rosemary, cheese and breadcrumbs. Lay an asparagus spear in each breast along the hinge. The bottom of the spear should lie in the breast about 1 inch from the outside edge. Place an equal portion of the mushroom mixture on each asparagus. Fold the bottom edge over the asparagus and filling and then roll from one side, much like a burrito. The top of the asparagus will be sticking out of one end of the pheasant breast.
Lay each breast, seam-side down, in a baking dish. Pour wine into pan and cover with lid or foil. Bake in a preheated 400 degree oven for 18 to 20 minutes or until breasts are just cooked. Serve over rice or pasta. NOTE: You may want to pour the liquid from the baking dish into a saucepan and thicken with roux or a cornstarch slurry to thicken. The sauce can then be drizzled over the cooked pheasant breasts.
This recipe yields 4 servings.