Pheasant

[LABS4ME]

Made a very good pheasant recipe for the Super Bowl... tried it 2 different ways, and everyone seemed to like these... did a couple with chicken breast also as I was told a few of the gals would not eat game no way no how... one did though and was never the wiser! :-)

Unfortunately I usually do not measure things so I will try to get as detailed as possible...

take a boneless skinless breast fillet and butterfly 3/4 way through

In a processor add:

8-10 Calamata Olives

3-4 pieces of roasted red pepper (Buy a small jar)

2-3 sun dried tomatoes (again small jar)

1-2 green onion and tops

squeeze of fresh lemon juice

about 1/4 cup of feta cheese

process just enough to coarsely chop all ingredients.

Stuff into butterflied breast, small dash of Italian seasoning, dash salt and pepper and a few more crumbles of feta cheese. Close breast and lightly coat one side with Essence seasoning. Securely wrap in thin sliced Prosciutto, I did it on the diangonal, one 9" strip or so and it wraped the entire fillet.

Put on grill (we used a lump charcoal with some chunks of apple wood). Cooked it indirectly about an hour to an hour and a half... just to 165

degrees and then let rest 5 minutes before slicing. These were hors d ovres so I sliced into 5-6 pieces, but you could serve as main dish if you like... maybe a little orzo or pasta w/sauteed cherry tomatos, grn. onions, and couple cloves of garlic and lemon juice and chopped fresh mint on top... kind of a greek thing then...

Good Luck!

Ken

[Leaky]

Alright Labs...........My mouth is watering.

[LindellProStaf]

I have seen Essence seasoning mentioned on here before. What is that and is it in most grocery stores?