Flatten pheasant breasts then place
1 tb of green chilies and 1 strip of jack cheese on each,
then roll to enclose the filling and secure the roll with
a toothpick.
2.
Combine the bread crumbs,parmesan
cheese, chili powder, salt, pepper and ªts of cumin,
mixing well.
3.
Dip the breast rolls in butter and
then coat with crumb mixture, place in a baking dish and
chill for 4 hours or more.
4.
Drizzle the remaining butter on the
breast rolls and bake at 400 degrees F for 20 to 30 min.
5.
or until brown.
6.
Combine the tomato sauce and the
remaining ingredients in a saucepan and cook until heated
through.
7.
Spoon over rolls and serve.
Pheasant in Orange Sauce
1
pheasant
(skin and split in half, lengthwise)
paprika
(I always use Hungarian paprika if possible for best
flavor)