June Pheasant Breast, Collins
- Pheasant
- White bread toast
- Virginia ham
- Venison cream sauce
- Roquefort cheese
Roast the pheasant whole; cut off the legs and the breast. Put half the breast on white bread toast, which has been covered with a slice of roasted Virginia ham. Do the same with other half of breast, and with legs. Place in a baking dish, add a hot venison cream sauce which has been thickened with Roquefort cheese; cover with a tightly fitted bell shaped glass cover, bring to boiling point in the oven; serve individual portions.
Submitted by Jun 7, 2009
15 min
30 min
45 min