Open-Faced Pheasant Cordon Bleu

Whether wild or domestic, this open-faced Pheasant Cordon Bleu is crispy, flavorful, and tender. Layering everything on top saves time, but you can also butterfly the breasts, stuff the ingredients in between, and secure with a toothpick or butcher’s twine for a classic presentation.

I enjoy cooking these parmesan-crusted game birds two ways: in the oven or wood-fired on my Traeger grill. Both methods deliver incredible flavor, and I’ll walk you through each.

Remember, cooking times can vary depending on breast size and method. Game birds like pheasant can dry out faster than domestic chicken, so always use a meat thermometer to check for doneness and ensure perfectly tender, juicy results. Also, Brining the pheasant for a few hours before cooking helps keep the meat juicy and flavorful. You can brine in either a simple saltwater solution or in buttermilk for extra tenderness and flavor.

Pheasant Cordon Bleu Traeger (Wood-Fired) Directions

1. Preheat Traeger to 375°F with the lid closed.
2. Combine breadcrumbs, Parmesan, and seasonings in a bowl. Melt butter in a separate bowl.
3. Season pheasant breasts with salt and pepper, dip in melted butter, and coat with the breadcrumb mixture.
4. Place breaded breasts on a baking sheet and layer each with Canadian bacon, prosciutto, and Swiss cheese.
5. Wood-fire on the Traeger for 30–35 minutes, until cooked through and golden.
6. Garnish with sliced tomatoes and Italian parsley.

Pheasant Cordon Bleu Oven Directions

1. Preheat oven to 375°F.
2. In a bowl, combine breadcrumbs, Parmesan cheese, and seasonings.
3. In a separate bowl, melt the butter.
4. Season pheasant breasts with salt and pepper. Dip each breast in melted butter, then dredge in the breadcrumb mixture, coating all sides.
5. Place breaded breasts on a baking sheet. Layer each with a slice of Canadian bacon, prosciutto, and Swiss cheese.
6. Bake for 25–30 minutes, until golden and cooked through.
7. Garnish with sliced tomatoes and Italian parsley before serving.

Serve the crispy, tender Pheasant Cordon Bleu alongside a crisp garden salad for a fresh, light complement to the rich, flavorful dish.

My Wild Game Cooking Style

I love creating bold, flavorful wild game dishes that are approachable for home cooks. My style blends rustic, family-friendly techniques with creative twists that bring out the best in each cut of meat. Sharing these recipes is one of my favorite things — I hope they inspire you to experiment in your own kitchen, try new flavors, and make wild game meals a fun, memorable experience for your family and friends.

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For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.

Pheasant Cordon Bleu

Crispy, tender, and full of flavor, this open-faced Pheasant Cordon Bleu is layered with bacon, prosciutto, Swiss cheese, and fresh tomatoes. Oven or Traeger-ready, perfect for family meals.

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Course: Main Course

Cuisine: American

Keyword: pheasant, pheasant cordon bleu

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Ingredients

• 4 boneless, skinless pheasant breasts
• 4 slices Canadian bacon or ham
• 4 slices prosciutto
• 4 slices Swiss cheese
• 4 slices tomato
• 4 tbsp unsalted butter
• 3/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp granulated garlic powder
• 1 tsp dried basil
• 1 tsp red pepper flakes
• 1/2 tsp kosher salt
• Italian parsley, for garnish

Instructions

Oven Directions

• Preheat oven to 375°F.
• In a bowl, combine breadcrumbs, Parmesan cheese, and seasonings.
• In a separate bowl, melt the butter.
• Season pheasant breasts with salt and pepper. Dip each breast in melted butter, then dredge in the breadcrumb mixture, coating all sides.
• Place breaded breasts on a baking sheet. Layer each with a slice of Canadian bacon, prosciutto, and Swiss cheese.
• Bake for 25–30 minutes, until golden and cooked through.
• Garnish with sliced tomatoes and Italian parsley before serving.

Traeger (Wood-Fired) Directions

• Preheat Traeger to 375°F with the lid closed.
• Combine breadcrumbs, Parmesan, and seasonings in a bowl. Melt butter in a separate bowl.
• Season pheasant breasts with salt and pepper, dip in melted butter, and coat with the breadcrumb mixture.
• Place breaded breasts on a baking sheet and layer each with Canadian bacon, prosciutto, and Swiss cheese.
• Wood-fire on the Traeger for 30–35 minutes, until cooked through and golden.
• Garnish with sliced tomatoes and Italian parsley.

Notes

• Brine for juiciness: Soak pheasant breasts in a saltwater solution or buttermilk for a few hours before cooking to keep the meat tender and flavorful.
• Check doneness: Game birds cook faster than domestic chicken; use a meat thermometer to avoid drying out the meat.
• Customize layering: You can layer ingredients on top for simplicity, or butterfly the breasts and stuff them for a classic presentation.
• Cooking methods: Both oven and Traeger wood-fire methods work beautifully — adjust cooking time based on breast size.
• Flavor tweaks: Add fresh herbs, a pinch of red pepper flakes, or swap Swiss cheese for Gruyère to suit your family’s taste.

Explore More Wild Game Bird Recipes

If you enjoyed this Open-Faced Pheasant Cordon Bleu, you’ll love trying my other wild game bird recipes. From oven-roasted pheasant to savory game bird stews and wood-fired creations, each recipe highlights the natural flavor of the meat while giving you simple, approachable ways to cook it. These dishes are perfect for inspiring your own kitchen creativity and sharing bold, flavorful meals with your family.