pheasant prune ballotines- this is not too difficult and is incredibly good, but don't skip the brine!
get pheasant breasts, and brine them in ~4% salt ~4% sugar in cold water for a couple hours. rinse and pat them dry. place a pheasant breast between two pieces of cling film and hammer it kind of flat with a rolling pin, but not so flat it gets translucent. just make it uniform ~1cm. remove the top layer of cling film, and salt and pepper the meat. meanwhile stew some dried prunes in sherry/red wine 50/50, or port, or something similar, drain the prunes when they are soft. line a row of them up on the pheasant (along the long axis), and roll it up like a teenager rolling a bad joint. keep it very tight within the cling film, roll so in the end it's covered by a few layers (use another piece if necessary). you get better at this with each one you roll. heat a pot of water or water bath to 70C (343.15K) and plunk in the rolled bird for 10 minutes. meanwhile reduce the wine down to make a sauce, and prepare whatever side dishes you are having. just before serving heat some butter to very hot in a frying pan. carefully unwrap the pheasant rolls and pat them dry with paper towels. salt and pepper them, and fry very quickly in hot butter, spooning it over them so they brown nicely. once browned, remove to a paper towel briefly, then slice into nice little sections. finish the sauce, eat it.