Recipe number 14287 is

Chili Pheasent

The ingredients are:
8 Pheasent breasts [boned] 1 1/2 can (7 oz ea.) green chilies [chopped] 8 oz Monerey Jack cheese [cut into 8 strips] 1/4 cup Bread crumbs 1/4 cup Parmesan cheese 1 tbsp Chili powder 1/2 tsp Salt 1/4 tsp Cumin 10 tbsp Butter [melted] 1 can (15 oz) tomato sauce 1/2 tsp Cumin 1/3 cup Onion [sliced] Hot pepper sauce to taste

The recipe yield is:
10 Servings

1) Flatten pheasent breasts with meat mallet to ¬" thickness, 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 ¬ts 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 400ø 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

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