Boneless, skinless breast halves from 2 pheasants
6 oz. bleu cheese
4 T. butter (half of a stick), softened
12 slices bacon
Olive oil or vegetable oil
1/2 cup red wine
1/2 cup game stock
Salt and pepper
1 tsp. cornstarch blended with 2 tsp. cold water
Watercress for garnish
Flatten pheasant breasts with meat mallet or rolling pin. In small bowl, blend together bleu cheese and butter; spread cheese mixture evenly over one side of each pheasant breast. Roll breasts up and wrap each with 3 slices bacon. Secure with wooden toothpicks. Heat small amount of oil in skillet and brown rolls evenly on all sides. Pour off excess grease if necessary, then add wine, stock, and salt and pepper to taste. Heat to boiling. Reduce heat, cover and simmer for 30 to 40 minutes, turning rolls occasionally. Transfer rolls to heated serving platter and remove toothpicks; cover loosely to keep warm. Add cornstarch slurry to skillet and cook, stirring constantly, until sauce bubbles and thickens. Spoon a little sauce over the pheasant rolls and garnish with watercress. Serve remaining sauce on the side.
John A. Phillips
Wilmette, IL
From— Hunting Rewards: Members’ Game Recipes