Bob Z
04-11-2006, 03:51 PM
Smoked Pheasant Cheese Log
2 Whole Smoked Pheasant’s Breast Meat, Chopped then Frozen
2 Philadelphia Cream Cheese (Softened at room temperature)
1 Envelope Lipton’s Vegetable Dip Mix
1 Cup Shredded Sharp Cheddar Cheese
4 Tbsp Chopped Jalapeno Slices
½ tsp Lawry’s Seasoned Salt
1 Tbsp Water
Crumbled Sunflower Seeds for Coating
It is best to keep chopped Pheasant frozen to prevent it from crumbling when mixed.
In a large bowl, mix everything except Pheasant and Sunflower Seeds.
Blend in Chopped Pheasant.
Roll mixture into a log.
Wrap in plastic wrap.
Refrigerate overnight.
Roll over crumbled Sunflower Seeds to coat.
Serve with crackers.
2 Whole Smoked Pheasant’s Breast Meat, Chopped then Frozen
2 Philadelphia Cream Cheese (Softened at room temperature)
1 Envelope Lipton’s Vegetable Dip Mix
1 Cup Shredded Sharp Cheddar Cheese
4 Tbsp Chopped Jalapeno Slices
½ tsp Lawry’s Seasoned Salt
1 Tbsp Water
Crumbled Sunflower Seeds for Coating
It is best to keep chopped Pheasant frozen to prevent it from crumbling when mixed.
In a large bowl, mix everything except Pheasant and Sunflower Seeds.
Blend in Chopped Pheasant.
Roll mixture into a log.
Wrap in plastic wrap.
Refrigerate overnight.
Roll over crumbled Sunflower Seeds to coat.
Serve with crackers.