Pheasant Cordon Bleu


This recipe can be used any larger game bird. I have tried it with pheasant and grouse and it makes an excellent dish.



4 Pheasant Breast Fillets, sliced to 8 pieces
4 Ham Slices
4 Swiss Cheese Slices
1 cup Bread Crumbs, unseasoned
1 Egg
1/2 cup Milk
1 tsp Parsley Flakes
Pinch Paprika
Salt & Pepper to taste
4 tbsp Vegetable Oil

In a small mixing bowl beat egg and milk together. Combine bread crumbs, parsley flakes, paprika, salt and pepper in a bowl. Rinse pheasant filets and pat dry. Pound thin with a meat mallet. Place ham & cheese slices on 4 of the filets and top with the remaining filets. Thread edges of fillet with toothpicks to hold them together. Dip filets in egg mixture and then coat well with bread crumbs. Place on a plate and chill for 2 hours. Heat oil in a medium fry pan. Place pheasant breast pieces in hot fry pan and cook quickly browning each side.


Serve with steamed red potatoes and fresh green beans.


Serves 4



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