Our Favorite Recipe

Santa Fe Pheasant (submitted by: Mel - Edina, MN) Ingredients: 4 pheasant breasts (de-boned) 2 sweet bell peppers (red & green - diced to 1/4") Pepper Jack cheese (grated) Colby Jack cheese (grated) 1/8 pound butter paprika, salt, pepper, flour To prepare: Cut pheasant breasts into strips. Hammer flat with meat hammer to no more than 1/2" thick. Dredge strips in flour seasoned with salt and pepper. Heat butter in frying pan. Sprinkle diced peppers into frying pan before adding pheasant. Use about 1/2 of peppers and save the rest for later. Braise meat until light brown on each side. Season with paprika, salt and pepper to taste. Remove pheasant to a baking dish placing pheasant in a single layer. Cover with Pepper Jack cheese. Amount depends on how spicy you want it to be. Add Colby Jack cheese about 1/2" thick and remainder of diced peppers. Bake in oven at 350 for about 20 minutes.

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