(Remember if you are using a wild bird that you shot you should soak the pheasant in buttermilk overnight - then pat the buttermilk off before you begin. Also remove any shot pellets that may still be in the bird.)

4-6 pheasant breasts

1/3 c. all purpose flour

3 tbs. cornmeal
1/4 tsp. ground red pepper
1 egg
1 tbs. water
1 4 oz. can whole green chile peppers, rinsed, seeded, and cut in half lengthwise.
2 oz mozzerella cheese cut into 4-6 2x1/2 in sticks
2 tbs. snipped fresh cillantro or fresh parsley
1/4 tsp black pepper
2 tbs. butter or margerine, melted
1 8 oz jar green or red salsa

(Prepare the breasts removing any fat deposits on the breasts)

1. Place a pheasant breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 in.thick. Remove plastic wrap. Repeat with remaining pheasant breasts.

2. In a shallow dish combine flour, cornmeal, and red pepper. Place egg in another shallow dish; add water and beat lightly to combine.

3. For each roll, place a chile pepper half on a pheasant piece near the edge. Place a stick of cheese on the chile pepper near an edge. Sprinkle with some of the cilantro and black pepper. Fold in sides; roll up, starting from edge with cheese and chile pepper. Secure with wooden toothpicks.

4. Dip pheasant rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.

5. Bake, uncovered, in a 375 degree oven for 25 to 30 minutes or until pheasant is no longer pink. Remove the toothpicks. Meanwhile, heat salsa; serve over chicken.