Wild Game Bird Roll Ups

This recipe was a contest-winning entry into the Outdoor News Taste of the Wild Recipes and More Contest.
Recipe and photo by Tamara Graham of Warren, Pennsylvania

With the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably.

Tamara said this recipe, which she calls “Fowl Roll Ups” was used with her husband, Gene’s, first turkey taken during the 2016 fall archery season. Tamara’s entry earned her a winning spot in the 2017 Taste of the Wild Recipes and More Contest, and she will be enjoying the use of the revolutionary new WONDERBAG cooking device.

FOWL ROLL UPS

Two Game Bird Breasts

½ cup sausage (sage or breakfast sausage) cooked and drained well

¼ cup crumbled Blue Cheese or Feta Cheese

8 strips thin bacon

¼ cup chicken broth

Poultry seasoning

Salt and Pepper

Slice breasts in half – thickness wise – to create four thin fillets. Pound the breasts until thinned to about ¼ inch thick. (Hint: place the breast between two pieces of plastic wrap and use the edge of a plate to pound to a uniform thickness.)

Combine cooked sausage and cheese. Make four long patties. Place one sausage/ cheese patty on the end of a fillet and roll up the breast.

Wrap each rolled breast with two strips of bacon and place in a baking dish with the seam-side down.

Pour the chicken broth over all. Season (as desired) with poultry seasoning and salt and pepper.

Roast, uncovered, in a pre-heated 350⁰F oven for 45 minutes or until juices run clear when pressed.

Here’s another recipe using wild upland birds by Chef Tyler Viars: Rockin’ Rooster Sandwich

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