RECIPE

Pheasant

Ingredients

• 8 pheasant breast
• 4 slices prosciutto ham
• 6 slices of Havarti cheese
• 4 slices of bacon
• 1 sliced Portobello mushroom
• 12 pieces of asparagus

Directions

Place on top of 1 pheasant breast a slice of prosciutto ham.  Inside the prosciutto ham place some sliced Portobello mushroom topped with the Havarti cheese.  Fold over the prosciutto ham so the Portobello mushroom and Havarti cheese is inside the prosciutto ham.  Place the other pheasant breast on top.  Line 3 pieces of asparagus on the top pheasant breast and wrap the bacon around the asparagus and bottom pheasant breast.  Make sure bacon is wrapped tight so the asparagus stays on top.  Bake in a 375 Degrees oven for 20-25 minutes.  Pull out and make an “X” with two strips of cheese, place back into oven until melted.  Once the cheese has melted, plate and enjoy!

*Pheasant breasts can be substituted with any other type of fowl.  Also the Havarti cheese can be substituted, but choose a softer, creamy cheese!