- 6 pheasant breasts (skinless/boneless)
- 2 tsp. salt
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 pkg. Pepperidge Farm frozen puffed pastry sheets
- 1 egg
- 1 T. water
- 1 (4oz.) container garlic/spice
- alouette cheese
- Thaw pastry sheets and cut into 7x6 inch rectangles. Trim corners to make oval shapes. Spread pastry with cheese. Sprinkle pheasant with salt and pepper. Place breasts on pastry, folding pheasant if necessary. Moisten edges of pastry with water; fold and seal. Place bundles, seam side down on lightly greased pan. Combine egg and water, brush over bundles. Bake at 400 degrees on lower rack for 25 minutes, or until lightly browned.
- Note: ½ cup chives and onion flavored cream cheese may be substitued for alouette cheese
Sioux River Wildlife https://siouxriverwildlife.com/
