Chile Pheasant
Ingredients
  • 4 Pheasant Breasts Boneless and reduced to 1/4 inch
  • 6 Hot Chilies diced
  • 1/2 cup Bread Crumbs
  • 1 tbls Chili pepper
  • 1 tsp Cumin
  • 1 Stick butter
  • Monterey Jack Cheese
  • 1/4 cup Parmesan cheese
  • 16 oz tomato sauce
  • 1 onion diced
Prep
  • Lay out the breasts, place the hot chilies and one strip of cheese
  • Roll the breasts and secure with toothpicks
  • Melt the butter in pan
  • Mix bread crumbs, cumin, chili pepper, parmesan cheese.
  • Roll the breasts in the butter, then in the bread crumbs.
  • Place in a casserole dish and let sit in the fridge for 4 hours.
  • Save the butter
  • heat tomato sauce in pan and add onions ( about 10 minutes before the breasts are done in the fridge.
Baking
  • Pre-heat the oven to 400 deg  f
  • Pour the rest of the butter over the breasts.
  • Cover with tomato sauce and onions.
  • Cook for 20-30 minutes or until brown.
Serving
  • Server hot with rice.