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  Recipe Home » Wild Game » Chili Pheasent
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  Chili Pheasent
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 492
Ingredients:
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
Instructions:
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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