Ingredients
Servings: 4Prep: Overnight MarinadeCook: 2.5 hours
A wonderful fall recipe
Pheasant Breasts Pounded 3 breasts
Cream Cheese n/a ½ cup
Bacon n/a ½ package
Pepperjack Cheese Shredded 1 cup
Artichoke Hearts Chopped 4
Spinach Chopped & drained 1/2 cup
Directions
- Marinate the pheasant breasts in white wine over night or for at least 2-3 hours.
- Preheat the a grill to 225 degrees.
- Pound the 3 pheasant breasts flat.
- Make a bacon weave mat out of the ½ package of bacon.
- Put the breasts onto the bacon weave.
- Spread cream cheese on the breasts.
- Sprinkle shredded pepperjack cheese over the cream cheese.
- Evenly distribute pieces of artichoke heart over the cheese.
- Evenly place chopped and drained spinach.
- Gently roll the Pheasant Phattie roll into a log form.
- Place the Pheasant Roll onto the grill and cook at 225 degrees for
1 hour.
- Adjust the grill temperature to 325 degrees and cook for 1 more hour.
- Let rest for 5 minutes. Serve and enjoy!
