Pheasant cordon bleu
Pheasant cordon bleu Contributed by: Dave Zabel from Bristol, Conn.
Serve with roasted red potatoes, and fresh blanched asparagus. Add a glass of your favorite wine and enjoy. Makes four servings.
4 boneless pheasant breasts, skin on or off 4 slices Swiss cheese 4 thin slices prosciutto or sliced pepperoni olive oil 2 cloves garlic, minced 2 teaspoons fresh rosemary leaves, minced (or substitute ½ teaspoon dried leaves) Salt and pepper
1. Lightly pound pheasant ...
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