This recipe for “Bacon Pheasant Roll-ups” is one of my go to recipes for pheasant breasts. As always, when cooking pheasant make sure not to over cook it.
Ingredients
| 12 | Strips Bacon | |
| 6 | Boneless Skinless Pheasant Breast | |
| 8 | ounces | Cream Cheese, 8 Oz, Softened |
| 1 | medium | Sweet Onion, Halved, Cut Into Slices |
Directions
- In a large skillet, cook bacon over medium heat until slightly cooked but not crisp. It needs to be flexible. Remove to paper towels to drain.
- Meanwhile, flatten pheasant to 1/8 inch thickness.
- Spread cream cheese down the center of each pheasant breast, top with onion. Roll up from a long side, tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of pheasant and secure with toothpicks.
- Place in a greased 13 x 9 x 2 baking dish. Bake at 350 for 15-20 minutes or temperature reaches 160. Discard toothpicks before serving.
Notes:
To flatten the pheasant you can use a meat hammer or a meat tenderize .
Rolling is much easier if you lay a piece of cling wrap on the counter and then add the flattened pheasant breast. After adding cheese and onion, use the cling wrap to help roll up the breast.
With pheasant, the cooking time will be much shorter. Maybe 15-20 minutes. Use a thermometer.
Variations
Optional ingredient: Put some thin slices of apple on the cream cheese and onions before rolling.
This recipe for Bacon Pheasant Roll-ups takes a bit of effort but the results are good.
