Pheasant Cordon Bleu Casserole with Ritz Cracker Crust
As amazing as that meal was, it's not what triggered me to recreate this dish for Gundog Central. I had recently gone to lunch with a good friend of mine, after a recent karate exam. We had planned on going to a popular steak house, but it was too crowded, making the wait time for a table over 45 minutes. Not wanting to wait, we ended up going across the street to a different restaurant. My friend ordered the Chicken Cordon Bleu off the menu. After they brought it out to him, he commented on how disappointed he was that it wasn't Chicken Kiev. He didn't initially remember the name of that dish, but went on explaining to me about what it was, why it was so good and how when you cut into it butter would gush everywhere. He didn't realize it then, but he kind of planted the seeds for the next two recipes I would share. This Pheasant Cordon Bleu Casserole and a Pheasant Kiev.
While I may not have known much about Chicken Kiev , I definitely knew about Chicken Cordon Bleu and was eager to try and recreate one of my all-time favorite meals. This is my twist on that meal ... a Pheasant Cordon Bleu Casserole with a Ritz Cracker Bacon Crust. Chicken Cordon Bleu is typically chicken breast, butterflied allowing you to stuff ham and cheese inside, folded close, then coated with bread crumbs and deep fried. I think that's how most people picture it, but we're actually making a casserole version of it by putting down several layers of cooked Pheasant, cooked Ham and White cheese in a casserole dish then topping it all off with Ritz Crackers and Bacon bits. Cordon Bleu translates to "Blue Ribbon", but the dictionary defines it as the "highest class". While this wasn't a competition between me and my wife, on who makes the best Cordon Bleu, this dish is definitely worthy of a blue ribbon and I think it's something your whole family will really enjoy.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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