Pheasant Italian

1 pheasant breast, skinned and boned

1 thin slice ham

1 slice mozzarella cheese


Italian bread crumbs

Parmesan cheese

Flatten breast with mallet and spread lightly with mayonnaise. Cover with a thin slice of ham and mozzarella cheese. Roll up and secure with a toothpick. Coat roll lightly with mayonnaise. Mix bread crumbs with a small amount of Parmesan cheese, coat pheasant roll with bread mixture. Bake uncovered in slow 275 degree oven approximately two hours.

Serves one or two persons, depending on the size of the breast. Increase as needed. Serve with pasta and a good Marinara sauce or purchased spaghetti.

Variation: After preparing pheasant rolls, fry in melted butter. Place in baking dish, cover with marinara sauce and bake as directed.

Copyright 1998-2014 Stephen Ricciardelli