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Title: Chili Pheasent
Categories: Game Cheese
Yield: 10 Servings

8 Pheasent breasts [boned]
1 1/2cn(7 oz ea.) green chilies
8ozMonerey jack cheese
  [cut into 8 strips]
1/4cBread crumbs
1/4cParmesan cheese
1tbChili powder
10tbButter [melted]
1cn(15 oz) tomato sauce
1/3cOnion [sliced]
  Hot pepper sauce to taste
1 Flatten pheasent breasts w

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) Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more. . . 3) Drizzle the remaining butter on the breast rolls and bake at 400› for 20 to 30 min. or `til brown. . . 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve. . .

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Bill Saiff's Rod and Reel Cookbook