From the Kitchens of Amy & JJ

Well, if your home is anything like Amy’s… fresh pheasant breasts sit in your fridge or freezer and await a recipe. Jeff Benda, of wildgameandfish.com, is one of our favorites for wild game and fish recipes. And, this spicy appetizer is courtesy of his website.

Ingredients –
2 4-ounce pheasant breasts, boneless and skinless
1 tablespoon olive oil
1 tablespoon butter
8 ounces cream cheese
1/4 cup sour cream
1/4 cup Hellman’s mayonnaise
1/4 cup Frank’s RedHot Sauce
1 tablespoon Hidden Valley Ranch Seasoning
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup Blue cheese crumbles
1/2 cup shredded mozzarella cheese
1 green onion, chopped

Instructions –
1. Preheat the oven to 350 degrees F.
2. Tenderize each pheasant breast on a cutting board with a Jaccard meat tenderizer.
3. Using a cast iron skillet, get olive oil and butter hot over medium high heat, and sauté pheasant breasts for 3 minutes on one side and about 2 minutes on the other. Try not to overcook them! Use a meat thermometer to try and get them at a perfect 150 degrees F. Move to a plate, tent with aluminum foil, and let rest for 10 minutes.
4. Use a sharp knife to chop the cooked pheasant into bite-size pieces. Or using your fingers or two forks, shred the pheasant meat and set aside.
5. In a medium mixing bowl, blend the cream cheese, mayonnaise, sour cream, hot sauce, ranch seasoning, cumin, paprika, garlic powder, onion powder, and Blue cheese.
6. Add mozzarella cheese and shredded pheasant and stir until well combined.
7. Transfer to a small casserole dish and bake at 375 degrees F for 20 minutes. Garnish with chopped green onion and serve warm with crackers, chips, or veggies.