My recipe for Pheasant Cordon Bleu
PHEASANT CORDON BLEU RECIPE
8 portions serves four adults
Ingredients:
Four whole pheasants
pound of sliced swiss cheese-16 slices
Thin sliced Prosciutto-16 pieces
Thin sliced ham-8 pieces
Thick slices of bacon-16 slices
Chopped mushrooms if desired
2 cups sour cream
1 can Campbells golden mushroom soup
Fillet the breast away from the breastbone. We throw the rest of the bird away-the legs are so filled with tendons that they are not worth the trouble but if you have the time you could make a stew with the legs and other parts
Rinse and remove shot, blood, feathers, and cut away any bone or tendons from the breast fillets
Put the fillets a couple at a time in a ziplock freezer bag and flatten out on a cutting board. Pound the fillets with a meat tenderizing hammer until they are flat and thinned. As thin as you can get it without it breaking into pieces. Set the fillets to the side. If there is any shot left in the fillet it will show up here.
Roll the swiss cheese into a roll. Roll the ham around the cheese, then the prosciutto around the ham, then the pheasant fillet around the prosciutto. Take two slices of bacon and make an "X" on your cutting board. Set the roll in the middle of the "X" and roll the bacon around the pheasant to tie it all together. Overlap the tag ends of the bacon and stick a skewer through the whole thing to hold it together.
Cook as you would a chicken breast. The recipe I used called for 225 for 3 hours but that makes it far too well done. I like to put it on the BGE at 350 for 7 minutes per side and check to see if it is done. There are 4 sides to this roll so 28 minutes total or thereabouts is about right. 165 degrees internal temp is safe for poultry. The bacon dripping will flare and add flavor. Just don't overcook it.
While the pheasant is cooking, put two cups sour cream and the can of golden mushroom soup in a saucepan and heat and mix thoroughly. Add chopped mushrooms if you like. A little Tobasco in the sauce will zip things up a bit.
When the pheasant is done plate and ladle the sour cream/ mushroom soup sauce over the roll and serve right away. Serve with wild rice and veggie of your choice. Bon Apetite!
"! Now about how you gunna fix it? I ate pheasant only 1 time and it was really good! An ex-lineman from the Colts (before thay got moved from Baltimore) bbq'd it. Next to quail it would be on my table everyday! The same guy also cooked some duck (1st time eating it also) which was very good and kind of greasy looking? Is that usual for duck?
