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.
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.