Breast Of Pheasant With Orange And Ginger Sauce

This approach to rolling up the boned breast with a flavorful filling can be used equally well with breasts of other birds.

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

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4		Boned, skinned pheasant breasts
6 oz	170g	Thinly-sliced fresh mozzarella
4 oz	113g	Thinly-sliced Proscuitto
		(or other good ham)
1/3 cup	36g / 1.3oz	Mixed chopped herbs
		(such as parsley, chives and/or basil)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Chopped shallots or green onions
3/4 cup	109g / 3.8oz	Chopped mushrooms
3 tablespoons	45ml	Unsalted butter
3 cups	711ml	Rich chicken stock
1 cup	237ml	Dry white wine
3/4 cup	177ml	Fresh orange juice
2 tablespoons	30ml	Chopped fresh ginger
3/4 cup	177ml	Heavy cream
1 tablespoon	15ml	Grated orange zest