I seem to remember someone asking for phez recipes some time ago. I had one tonight that was so good it needed to be shared. I modified a recipe for rabbit I saw in a magazine.
4 Filleted Pheasant breasts
4 slices of provolone
Bacon
1/8 cup shredded carrot
1/2 teaspoon poultry seasoning
1/2 teaspoon celery salt
1 teaspoon pepper
1/8 cup phez broth
2 big sheets of wax paper
Separate the "tenderloin" portion of the breasts. Run this portion through a grinder with a quarter strip of bacon. Mix in seasoning and shredded carrots with broth to form a bind. ( I used the fine screen on the grinder)
Take the large portions of the breasts and place between wax paper. Pound them out till there about a 1/4 inch or less thick. Place a slice of provolone on each then spread on the ground bird. Roll em up and wrap with bacon. Let em chill in fridge for at least two hours.
Fry em in a pan until the bacon starts to crisp then place I
in oven at 350 for 25 minutes turning once.
It'll make your toes curl.
Have a Good 'Urn,
bones
4 Filleted Pheasant breasts
4 slices of provolone
Bacon
1/8 cup shredded carrot
1/2 teaspoon poultry seasoning
1/2 teaspoon celery salt
1 teaspoon pepper
1/8 cup phez broth
2 big sheets of wax paper
Separate the "tenderloin" portion of the breasts. Run this portion through a grinder with a quarter strip of bacon. Mix in seasoning and shredded carrots with broth to form a bind. ( I used the fine screen on the grinder)
Take the large portions of the breasts and place between wax paper. Pound them out till there about a 1/4 inch or less thick. Place a slice of provolone on each then spread on the ground bird. Roll em up and wrap with bacon. Let em chill in fridge for at least two hours.
Fry em in a pan until the bacon starts to crisp then place I
in oven at 350 for 25 minutes turning once.
It'll make your toes curl.
Have a Good 'Urn,
bones
