Pheasant Cordon Bleu recipe: a classic with a twist
Cook up Pheasant Cordon Bleu Recipe A Classic With A Twist with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Dish
- Mixing bowl
- Skillet
- Saucepan
- Baking sheet
- Cooling rack
- Oven
- Stove
- Whisk
- Wooden spoon
- Spatula
- Tongs
- Fork
- Toothpick
- Plastic wrap
- Parchment paper
- Paper towel
- Measuring cup
- Kitchen timer
Ingredients
- Olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 50ml white wine
- 100ml chicken stock
- 250ml passata
- 4 skinless, boneless pheasant breasts
- 80g Gruyère cheese
- 4 slices of serrano or parma ham
- 1 egg
- 25g plain flour
- 100g Panko breadcrumbs
- 55ml malt vinegar
- 2 tsp sugar
- 25g butter
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