STUFFED PHEASANT BREAST

Stuffed Pheasant Breast image

Provided by Elaine Louie

Time 45m

Yield 2 appetizer servings

Number Of Ingredients 6

Ingredients

1 poblano pepper
4 ounces goat cheese
2 tablespoons pine nuts, roasted
1 tablespoon of an equal mix of minced fresh thyme, oregano, basil, or 1/2 tablespoon of same herbs, dried
1 pheasant weighing approximately 2 pounds
8 slices bacon

Steps:

Preheat oven to 375 degrees.
Roast the pepper over a flame until it turns black. Remove skin, seeds and stem, and dice the pepper into 1/4-inch squares.
Mix the goat cheese, pine nuts and herbs in a bowl.
Cut off the breasts from the pheasant, carefully removing skin and fat. Discard carcass. Cut a small pocket into the side of the breast from end to end. Stuff the pocket of each breast with stuffing mixture. Pull some breast meat over the pocket. Wrap each breast with four slices of bacon.
Place the pheasant breasts on a rack in a roasting tray, and roast in the oven for 20 to 25 minutes, turning them over once.
Remove the breasts from the oven. Remove and discard the bacon and let the pheasant breasts stand for 5 minutes.
Slice each breast into four medallions, using an angled cut. Place 4 medallions on each plate, and serve with a salad.

Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 45 grams, Carbohydrate 5 grams, Fat 81 grams, Fiber 1 gram, Protein 69 grams, SaturatedFat 29 grams, Sodium 1104 milligrams, Sugar 3 grams, TransFat 0 grams