First make the stuffing. Mix all the ingredients together and put on one side.
Skin the pheasant breasts, and slit each one almost in half horizontally. Open out, butterfly fashion, and press flat. Using a non-stick frying pan, cook the meat over a high heat for 30 seconds on each side until lightly browned. Blanch the lettuce leaves by draping them over a colander and pouring boiling water over them. Pat dry on kitchen paper. Spoon the stuffing on to the pheasant breasts, and fold the meat back over to enclose it, securing the breasts closed with half cocktail sticks. Wrap each one in lettuce leaves, and place the parcels in a single layer in a steamer basket.
© 1995 Frances Bissell. All rights reserved.