10derized Pheasant Breasts wrapped in Prosciutto

Pinterest was the source of this simple, yet delicious, recipe from the U.K. and the fine folks at williampowell.com. We altered a portion of the original recipe for the purpose of utilizing the 10derizer to score the pheasant breasts and to aid in flattening them a bit. We also translated from metric measurements of the ingredients to standard measurement in hopes of saving everyone a little time in the kitchen. Next time you're able to get your hands on some pheasant, give this recipe a try. You'll love it!

Image of fully cooked pheasant breasts wrapped in prosciutto.


(Serves 5)
  • 5 Pheasant breasts
  • 5-6 fresh sage leaves, finely chopped
  • 4 ounces grated parmesan
  • 10 slices prosciutto
  • Olive oil
  • Salt and pepper for seasoning


In a bowl, combine the finely chopped sage leaves and parmesan.

Place the breasts on a cutting board and use the knife tip of the 10derizer to score the underside of each breast (lattice fashion).

Image of various types of knife scoring.

Season each breast with salt and pepper.

Evenly coats the pheasant breasts with the sage and parmesan crumble.

Gently 10derize each breast - slowly working the sage and parmesan crumble into the breast meat.

Lay two slices of prosciutto onto each breast and drizzle with olive oil. Then wrap each of the breasts in their own two slices of prosciutto.

Transfer the breasts into a non-stick frying pan on medium heat.

Trickle a small amount of olive oil over the top of the breasts and cook for 2-3 minutes on each side.

If you prefer the prosciutto to be crispy – fry on each side for an extra 30 seconds.