Skewered Pheasant Breast Rolled with Three-Seed Mustard and Sage
Posted on October 28, 2009
Ingredients:
One pheasant breast
Seeded mustard
Fresh sage leaves
Bamboo skewers
Directions:
Roast pheasant till it pulls back from the bone. Cut breast away from bird, then slice horizontally 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 warm with extra mustard for dipping. Serves 4 as a first course.
(Recipe courtesy http://www.dartagnan.com/51262/a3179/Game-Birds/Skewered-Pheasant-Breast-Rolled-with-Three–Seed-Mustard-and-Sage.html)