3 tablespoons butter
2 cups fresh mushrooms, chopped
3 garlic cloves
1/4 cup diced yellow onion
1/2 teaspoon fresh rosemary leaves, minced
1/3 cup shredded parmesan cheese (or your favorite cheese)
2 tablespoons breadcrumbs
8 pheasant breast halves, skin on or off
3 tablespoons olive oil
salt and pepper
1 cup diced tomato
1 tablespoon fresh parsley
pinch red pepper flakes
Melt butter in a skillet over medium heat. Add next 4 ingredients and cook until onions are translucent. Transfer to a bowl and allow to cool. Stir in cheese and breadcrumbs. Lay pheasant breasts on a firm surface and lightly pound on the thickest parts until the overall thickness is about even with the thinnest part (read it a couple of times and it might make sense!). Take a very sharp knife and cut a pocket into the side of the pheasant breast. Work your knife into the breast, but be careful not to slice through. Divide the mushroom stuffing into 8 equal portions and stuff each breast evenly. Rub pheasant with 2 tablespoons of the olive oil and season with salt and pepper. Pheasant can be baked, grilled or sautéed, but not overcooked!
Combine diced tomato, parsley, red pepper flakes, 1 tablespoon olive oil and season with salt and pepper. To serve, “shingle” two stuffed breasts on each plate and top with tomato mixture.
