Breast of Pheasant with Orange and Ginger Sauce#ratingval# from #reviews# reviewsPrintRecipe Type: Wild GameAuthor: John AshServes: 4Ingredients4 boned, skinned pheasant breasts6 ounces thinly-sliced fresh mozzarella4 ounces thinly-sliced proscuitto (or other good ham)1/3 Cup mixed chopped herbs (such as parsley, chives and/or basil)salt, to tastefreshly-ground black pepper, to taste1/4 Cup chopped shallots or green onions3/4 Cup