SKEWERED PHEASANT BREAST

By BobD

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Ingredients

Ingredients:
Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage
Serves 4 as a first course
One Pheasant Breast
Seeded Mustard
Fresh Sage Leaves
Bamboo Skewers

Details

Servings 4

Preparation

Step 1

Prepare:

Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizonatally to make two equal halves. Slice each half down the middle to create equal quarters. Spread seeded mustard over each strip. Place at least one sage leaf on top of each strip. Roll strip into a circle shape and skewer.

Serve:

Serve warm with extra mustard for dipping.