Alfredo Pheasant Bundles
Serves: 4-5 People
Submitted By: Foremost Hunting Admin
Ingredients:
2-3 Pheasants Filet
1/2 pound(s) Proscuito or ham slices
Asparagus Bundle
Salt
Black Gound Pepper
1 cup Shredded Swiss or Mozarella Cheese
Preparation:
Take the pheasant breasts and filet them into wide, flat strips (full width and length of the breast, but maybe 1/4" thick). If necessary, you can pound them between a couple sheets of waxed paper to get uniform sizes.
Trim some asparagus into lengths about the width of the breasts. Assemble them by putting a slice of Proscuito or Ham and few pieces of asparagus onto each breast slice and rolling it up tightly. Use a couple of toothpicks to hold it together. Repeat until you are out of pheasant.
In a baking dish (lasagna dishes work great), Put a thin layer of Alfrado Sauce on the bottom of the pan. Add some salt, pepper, and about a cup of shredded cheese (swiss or mozarella).
Cooking:
Take all of the pheasant rolls and nestle them down into the soup mixture, with the ends of the rolls facing upwards. Cook covered at 375 degrees F for about 30-40 minutes. I usually test one sacrificial roll at 30 minutes and see if I need to leave them for a bit longer or not.
Notes:
Serve over Pasta.
Variations: Replace the asparagus with spinach. Serve over rice.
User Comments:
Leave Your Comment:
| Name: |
|
|
Email: |
|
|
Your email will NOT be shared! |
|
Comments: |
|
|
|