Anonymous Fri Oct 07 11:41:07 2005

6 garlic cloves

3 oz. lean ground pheasant meat

1 tsp. sage, chopped

1 oz. heavy cream

1 oz. breadcrumbs

6 pheasant breasts, trimmed

salt and pepper, to taste

1 oz. butter, melted

3 oz. Marsala

Rub garlic cloves with small amount of oil; roast at 375 degrees F until soft. Peel; place in blender or food processor. Add ground pheasant and sage; combine. Combine heavy cream and breadcrumbs; add. Process until smooth. Place about 1 oz. stuffing mixture between skin and flesh of each breast; spread skin to cover stuffing. Rub breasts with salt, pepper and butter; place in roasting pan. Roast at 350 degrees F until cooked through. Remove breasts from oven; reserve warm. Deglaze pan with Marsala; reserve.