|
Pheasant Cordon BleuGreat idea on game birds. Can use any game bird from Turkeys down to quail. Quails would make more of a popper sized treat.
|
|
Ingredients:
Pheasant Breast Ham Swiss Cheese 1 Egg 2 cups Butter Milk |
1 cup Flour
1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 cup Bread Crumbs Pepper to taste |
Directions:
In a large enough bowl, beat the Egg and Milk together. In another bowl mix your Flour, Pepper, Garlic and Onion Powder. And in a third bowl simply add the Bread Crumbs. Set all three bowls aside.
Place a layer of plastic wrap out over a strong flat surface. Preferably a cutting board but your counter top will work. Place your Pheasant Breast on the plastic wrap, and add another layer of plastic wrap on top. Pound the Pheasant Breast out to about quarter of an inch thick, using a large flat object like a small cast iron skillet. Place 1 Cheese slice and 1 Ham slice on top of each Breast. Try to Roll up the Pheasant Breast tightly and place toothpicks in the ends and middle.
Coat the Pheasant Roll in the egg wash and than dredge it in the Flour mixture. Back into the egg wash and than to the Bread Crumbs. Let the Pheasant Roll sit in the Crumbs to set up while the oil is coming up to temperature. I use a cast iron pan with about half of an inch of oil to fry them over medium heat until golden brown.
In a large enough bowl, beat the Egg and Milk together. In another bowl mix your Flour, Pepper, Garlic and Onion Powder. And in a third bowl simply add the Bread Crumbs. Set all three bowls aside.
Place a layer of plastic wrap out over a strong flat surface. Preferably a cutting board but your counter top will work. Place your Pheasant Breast on the plastic wrap, and add another layer of plastic wrap on top. Pound the Pheasant Breast out to about quarter of an inch thick, using a large flat object like a small cast iron skillet. Place 1 Cheese slice and 1 Ham slice on top of each Breast. Try to Roll up the Pheasant Breast tightly and place toothpicks in the ends and middle.
Coat the Pheasant Roll in the egg wash and than dredge it in the Flour mixture. Back into the egg wash and than to the Bread Crumbs. Let the Pheasant Roll sit in the Crumbs to set up while the oil is coming up to temperature. I use a cast iron pan with about half of an inch of oil to fry them over medium heat until golden brown.