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Title: Chili Pheasent
Categories: Game Cheese
Yield: 10 Servings
| 8 | Pheasent breasts [boned] | |
| 1 1/2 | cn | (7 oz ea.) green chilies |
| [chopped] | ||
| 8 | oz | Monerey jack cheese |
| [cut into 8 strips] | ||
| 1/4 | c | Bread crumbs |
| 1/4 | c | Parmesan cheese |
| 1 | tb | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Cumin |
| 10 | tb | Butter [melted] |
| 1 | cn | (15 oz) tomato sauce |
| 1/2 | ts | Cumin |
| 1/3 | c | Onion [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
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