Ingredients

2 pheasant breast fillets
1 small tub of full fat Philadelphia cream cheese
Black pepper
6 slices of Parma ham or streaky bacon

Method

Grind a generous amount of black pepper into a mixing bowl then add the Philadelphia cream cheese and mix well.

Slice the pheasant breast to form a pocket then fill with Philadelphia cream cheese.  Then wrap the Parma ham or streaky bacon around the breast to form a roll.

Place on a BBQ grill and close the lid and cook for 15 - 20 minutes.  Serve hot or as we like it, sliced cold with fresh salad ad then ENJOY!

 

Courtesy of Simon Cordukes, Lancashire