Ingredients
-
8
-
1
-
8
-
1/4
-
1/4
-
1
-
1/2
-
1/4
-
10
-
1
-
1/2
-
1/3
-
-
-
Directions
Chili Pheasant,Yes,..it’s just as good as it sounds!,I made this for my hunting family and it was very well received. I was told to make this again and everyone wanted the recipe. I did put Habanjero Jack in some for our spicy eaters and it was delicious.,This is a family favorite. Too bad we can’t get ahold of pheasant more often!
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Steps
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1
Done
|
Flatten Pheasant Breasts Then Place 1 Tb of Green Chilies and 1 Strip of Jack Cheese on Each, Then Roll to Enclose the Filling and Secure the Roll With a Toothpick. |
|
2
Done
|
Combine the Bread Crumbs,Parmesan Cheese, Chili Powder, Salt, Pepper and ts of Cumin, Mixing Well. |
|
3
Done
|
Dip the Breast Rolls in Butter and Then Coat With Crumb Mixture, Place in a Baking Dish and Chill For 4 Hours or More. |
|
4
Done
|
Drizzle the Remaining Butter on the Breast Rolls and Bake at 400 Degrees F For 20 to 30 Min. |
|
5
Done
|
or Until Brown. |
|
6
Done
|
Combine the Tomato Sauce and the Remaining Ingredients in a Saucepan and Cook Until Heated Through. |
|
7
Done
|
Spoon Over Rolls and Serve. |
