Parmesan pheasant breasts recipe with crispy ham
This recipe for Parmesan pheasant breasts is easy to prepare - zingy, delicious, impressive and ideal for using up old bits of Parmesan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.
Ingredients
- 4 pheasant breasts
- Black pepper
- 4-6 fresh sage leaves, finely chopped
- 100g (31⁄2oz) grated parmesan (if you are using old ends, grate in a Magimix)
- 8 slices prosciutto crudo or air-dried ham
- Good olive oil
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