A couple years ago I made a pheasant roll-ups recipe that we used as an appetizer. One of our guests did not realize it was pheasant that I had harvested. Being a nature lover she was shocked. However, she quickly got over it and just about cleaned off the platter. Of course, there was some wine involved.
For the life of me I cannot find the original recipe. This is what I recall.
Updated 2024-09-21 – I tweaked the recipe a bit.
- Preheat oven to 350. Put parchment paper on a cookie sheet.
- Pound a boneless, skinless pheasant breast to about 1/4″ thickness.
- Put down a sheet of cling wrap then the flattened breast. Lay on a thin slice of deli ham and then a slice of Swiss cheese. Using the cling wrap, roll up the breast around the ham and cheese. Remove the cling wrap and fasten with toothpicks. (On my last attempt I used kitchen twine. While it worked well keeping the rollups actually rolled up, I did lose some cheese trying to remove the string.) Set aside. Repeat for all of the breasts.
- Put some flour with salt, pepper and garlic powder in a shallow bowl. Break an egg into another shallow bowl. Add a tablespoon of water and mix well. (If doing a lot of breasts you will need more eggs.) Place shredded Parmesan cheese in another shallow bowl.
Ingredients all laid out for pheasant rollups. - Dip a chicken breast in the flour to cover. Then dip into egg wash, then roll in the cheese. Place seam side down on the cookie sheet. Repeat for remaining breasts.
Pheasant rollups ready for oven. - Bake at 350 for 15-20 minutes. Cheese should be starting to brown. Check temperature in breast meat for at least 160 (155 if you let it rest for 5 minutes).
- Remove from oven. Let cool for a couple minutes then remove the toothpicks before slicing into 1/2″ thick disks.
Serve these pheasant roll-ups as an appetizer.
