All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

6       ea           Boneless pheasant breast
2       Tbsp        Spice Union Grilln’ & Roastn’ Spice Blend
2       C             Fresh spinach
1       ea            5.2 oz package of Boursin Cheese- room temperature
2       Tbsp         Bread crumbs
12     slices        Prosciutto- sliced very thin
1/4    C             All-purpose flour
3       Tbsp         Vegetable oil
6       Tbsp         Cold butter
1/3    C              Dry white wine
1/3    C              Chicken stock
2       Tbsp         Fresh Italian parsley- finely minced

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1. In a saucepan with a lid, wilt the fresh spinach with the remaining olive oil over medium heat.

2. Place the spinach on a plate to cool.

3. Once the spinach cools, hand squeeze as much water out of it and chop it fine.

4. Boursin cheese and bread crumbs.In a small bowl, mix together the chopped spinach,

5. Preheat your oven to 350°F.

6. Place one pheasant breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the pheasant breast from the center of the meat, moving out towards each side. Pound each pheasant breast until it is 1/16 inch thick. Repeat this step for each pheasant breast.

7. Lay the pheasant breasts out in a single layer on a baking sheet. Season both sides lightly with the Spice Union Grilln’ & Roastn’ Spice Blend.

8. Lay two pieces of prosciutto on each pheasant breast to completely cover each pheasant breast.

9. Spread the Boursin cheese mixture evenly, on top of the prosciutto, to over the pheasant breasts. The layer of Boursin cheese should be about 1/4 inch thick.

10. Roll each pheasant breast like a pinwheel and if you choose, you pan pin it closed with a toothpick.

11. Over medium high heat, preheat a large, oven safe sauté pan.

12. Add the vegetable oil and 2 tablespoons of butter to the sauté pan.

13. As soon as the butter stops foaming, dredge the pheasant roulades in the flour, shaking off any excess flour. Immediately place the roulades into the sauté pan. Do not overcrowd the pan.

14. Brown the roulades on each side and then place the sauté pan into the preheated oven.

15. Cook the roulades in the oven for 5-7 minutes until they reach an internal temperature of 160°F.

16. Remove the roulades from the pan and set aside to rest.

17. Place the sauté pan back on the stove on high heat.

18. Add the wine and chicken to the sauté pan and reduce the liquid by half.

19. Turn off the heat under the sauté pan and allow the pan to cool for 1 minute.

20. Add the minced parsley and remaining cold butter to the sauté pan. Swirl the pan to incorporate the butter into the sauce.

21. Cut the roulades into medallions and serve with the pan sauce.