Nick Prochilo
Chef Extraordinaire
...dropped off a few pheasants a while back. I pulled them out of the freezer and along with some scallops had a pretty tastey dinner tonight.
I stuffed the pheasants with sausage and cheese and hit them with a shot of rub. Rolled them up, dipped in egg then in bread crumbs. Onto the baking sheet and into the 350* oven for 1/2 hour. The scallops were drowned in melted butter with garlic then sprinkled with bread crumbs and cheese and into the same oven.
I stuffed the pheasants with sausage and cheese and hit them with a shot of rub. Rolled them up, dipped in egg then in bread crumbs. Onto the baking sheet and into the 350* oven for 1/2 hour. The scallops were drowned in melted butter with garlic then sprinkled with bread crumbs and cheese and into the same oven.