Happy Valentine’s Day from Bluestem Kennels!!  It is an extra special observance for me as a native of the North-Central Nebraska town of  Valentine, which was recently named a “Best Adventure Town” by National Geographic Adventure magazine!  Check it out: http://adventure.nationalgeographic.com/weekend-getaways/nebraska/valentine-travel Over the years, we have had some adventurous upland and waterfowl trips to the Nebraska Sandhills ourselves.

Spring is in the air here in the woodlands of Eastern Nebraska!  Robins galore, squirrels scurrying about and a pleasant morning sunshine for some photography this morning.  We are still anxiously waiting the arrival of the puppies, but I anticipate that by this time next week, I’ll have some puppy photos to share.  Of course, I will post those up as soon as they are born, so it could be any day now!  For now, here’s some shots of Sue and Sam during morning exercise.

Sue on the sniff

Sue doesn't let her big belly stop her from inspecting a deadfall

Sam looking regal in the sunlight

Sam on the sniff

Closeup of Sue's belly

Sam running to check back in

If you have any pheasant breasts hanging around in your freezer, you really should try making this Pheasant Cordon Bleu recipe for your Valentine!  It is an adaptation of a Tyler Florence chicken recipe, but it didn’t take very long and the family was very pleased with the results (as Charles cooked in restaurants in his younger days, I have a tough crowd).

  • 6 pheasant breasts, skinless and boneless
  • Salt, black pepper and either crushed thyme, basil or oregano
  • 6 thin slices deli ham
  • 12 thin slices of good cheese (typically Swiss, I used extra sharp white cheddar
  • 1/4 cup flour
  • 1 cup bread crumbs (I used Italian style bread crumbs)
  • 1 teaspoon olive oil
  • 2 eggs
  • 2 teaspoons water

Preheat oven to 350 degrees F. Lay the pheasant breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 1 slice of cheese on each breast, followed by 1 slice of ham, and 1 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the bread crumbs with thyme (or oregano or basil), salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the pheasant roll with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20-25 minutes until browned and cooked through. Cut into pinwheels before serving.

Pheasant Cordon Bleu