Pheasant Saltimbocca
Contributed by Chef Pete Zach representing Potawatomi Casino Hotel in Milwaukee, Wisconsin where he is the director of Culinary with 12-years of culinary leadership.
“I wanted to introduce people to game in an approachable yet elevated way. Growing up, pheasant was always stewed—this version is fun, different, and impressively simple.”
Pheasant breasts are tenderized, wrapped in prosciutto and sage, lightly dredged and seared, then finished with a glossy white wine butter sauce. Elegant, game-forward, and ready to impress!
Ingredients (Serves 4)
- 4 boneless, skinless pheasant breasts
- Salt & freshly ground black pepper (to taste)
- 4 slices prosciutto
- 4 large fresh sage leaves (plus extra for garnish)
- 4 Tbsp all-purpose flour (for dredging
- 4 Tbsp olive oil
- ½ cup dry white wine
- 4 Tbsp cold unsalted butter, cut into cubes
Method
Prep & Assemble
- Pound pheasant breasts gently to an even thickness using plastic wrap or a zipper bag.
- Season each breast lightly with salt and pepper (note: prosciutto adds salt).
- Press one prosciutto slice onto each breast.
- Secure a sage leaf in the center of each with a toothpick.
- Lightly dredge the non-prosciutto side in flour; shake off excess.
Sear the Pheasant
- In a skillet over medium-high heat, warm 2 Tbsp olive oil.
- Place two breasts (prosciutto-side down); sear 2 minutes until prosciutto is crisp.
- Flip and sear 2minutes. Remove and tent under foil.
- Repeat with remaining two breasts, adding oil if needed.
Make the Sauce
- Return pan to heat; pour in white wine to deglaze, scraping fond.
- Reduce wine by half.
- Remove pan from heat; whisk in butter cubes one at a time for a glossy emulsion.
- Taste and adjust seasoning.
Plate & Garnish
- Remove toothpicks, plate pheasant breasts.
- Spoon warm sauce over them.
- Garnish with crispy sage leaves.
- Recommended sides: roasted fingerling potatoes and sautéed green beans with roasted garlic.
Chef Pete’s Tips & Insights
- Pound evenly: Ensures quick, even cooking—about 4 mins total.
- Prosciutto + sage combination: Delivers crisp texture and aromatic flavor—classic saltimbocca harmony derived from Roman tradition.
- Butter-emulsified white wine sauce: Off-heat technique yields rich, glossy sauce in under a minute.
- Versatility: This method works beautifully with chicken or veal as well.
A refined twist on Italian saltimbocca using local game. Easy to prepare yet sophisticated—perfect for both home cooks and steakhouse dining.
