Morbier Cordon Bleu with Reeves's Pheasant

Ingredients

• 2 Reeves's pheasant fillets
• Morbier cheese (sliced)
• 2 ham slices
• flour (for breading)
• 2 eggs (beaten)
• breadcrumbs (for breading)
• frying oil

Steps

1. 1

   Prepare the pheasant fillets by butterflying or flattening them.

2. 2

   Fill each fillet with a slice of ham and a slice of Morbier cheese.

3. 3

   Close the fillets and coat them successively in the flour, beaten eggs, and then breadcrumbs.

4. 4

   Preheat the deep fryer to 180°C.

5. 5

   Fry the cordons bleus in the oil at 180°C until golden brown.

6. 6

   Preheat the oven to 200°C.

7. 7

   Finish cooking in the oven at 200°C for 5 minutes to ensure that the cheese is melted and the fillet remains juicy.

Notes

Reeves's pheasant has a more distinctive flavor than chicken. Be careful not to overcook it so the fillet stays juicy.

Nutrition per serving

• game
• pheasant
• Morbier
• cordon bleu
• main course
• deep-frying
• autumn