For the stuffed pheasant breasts, cut a deep pocket in the pheasant breasts and fill with the ham, mozzarella and sage leaf.
Fold up again.
Fix with a toothpick.
Fry well on all sides in hot fat and keep warm.
Deglaze the frying residue with wine and reduce with a little wild jus.
For the filling, blanch the spinach leaves briefly in hot salted water and rinse in cold water to preserve the color of the spinach.
Salt and pepper the breasts.
Clean the pork net well and dry it on kitchen paper, cut it into four pieces.
Put it on, spread the spinach leaves on it and wrap the pheasant breasts tightly.
Place in a baking dish and roast in a preheated oven at 190 °C for about 20 minutes until the net is nice and crispy on the outside.
Spread the seasoned roast stock on the preheated plates (put a mirror).
Cut the breasts diagonally and place them on top.