Pheasant Cordon Bleu - Kind of

[nstric]

Made up something pretty tasty tonight. Thought I'd share:

- 8 pheasant breasts, tenderized with mallet, and soaked for a few hours in Cranberry Sierra Mist.
- Wright's thick cut bacon
- Sliced ham, deli sandwich style
- 1 can of cream of mushroom soup
- Equal amount of light sour cream (as soup)

In a 9x13 baking dish, layer bottom with ham, then place pheasant breasts on top. Pack everything pretty tight, as the pheasant with shrink while cooking. Layer strips of bacon on top of the pheasant and place into a pre-heated to 350 oven. Bake for 30 minutes.

While baking, combine the soup and equal amount of sour cream into a bowl. Mix together.

After 30 minutes, remove from the oven and use a turkey baster to suction all grease. Place back in the oven, on broil, to crisp up the bacon. Should take about 5 minutes or so, depending upon your oven's broil settings . . . and how close you have the pheasant to the broiler. Once the bacon looks crisp, remove and suction again, and spread the soup/sour cream mixture over the top of the entire dish.

Place back in the oven on warm simply to heat up the just added sauce.

Remove, cut into squares, and eat. Mmmmm, good stuff.

I sided it with steamed broccoli and a warm roll.

Enjoy. This is all I had left -->

 

[quail hound]

Looks great! I did the traditional cordon bleu with some leftover ham a few weeks ago but forgot I don't particularly care for swiss cheese, everyone else loved it though.

 

[Live2Hunt]

OMG. that one is going into my book. Thanks for sharing.

 

[wisturkeyhunter]

Looks good but wheres the cheese.

 

[nstric]

Looks good but wheres the cheese.

Who'd have thought the Wisconsinite would suggest cheese?!?

Honestly, I just used what I had on hand. Cheese would certainly compliment the dish, but believe me, it wasn't needed.

 

[Wirehairs]

I made this for New Year's Day Supper. I used breasts and thighs filleted out. I didn't marinate in anything. It was excellent. Thanks for a new meal idea.

 

[OKIEGunner]

Made up something pretty tasty tonight. Thought I'd share:

- 8 pheasant breasts, tenderized with mallet, and soaked for a few hours in Cranberry Sierra Mist.
- Wright's thick cut bacon
- Sliced ham, deli sandwich style
- 1 can of cream of mushroom soup
- Equal amount of light sour cream (as soup)

In a 9x13 baking dish, layer bottom with ham, then place pheasant breasts on top. Pack everything pretty tight, as the pheasant with shrink while cooking. Layer strips of bacon on top of the pheasant and place into a pre-heated to 350 oven. Bake for 30 minutes.

While baking, combine the soup and equal amount of sour cream into a bowl. Mix together.

After 30 minutes, remove from the oven and use a turkey baster to suction all grease. Place back in the oven, on broil, to crisp up the bacon. Should take about 5 minutes or so, depending upon your oven's broil settings . . . and how close you have the pheasant to the broiler. Once the bacon looks crisp, remove and suction again, and spread the soup/sour cream mixture over the top of the entire dish.

Place back in the oven on warm simply to heat up the just added sauce.

Remove, cut into squares, and eat. Mmmmm, good stuff.

I sided it with steamed broccoli and a warm roll.

Enjoy. This is all I had left -->

NSTric,

You better hope Maynard does see this picture. You'll have company for supper for sure. :10sign: