Pheasant Breast Medallions with Sausage and Cheese

Name: Pheasant Breast Medallions with Sausage and Cheese - Beatrice K.
Ingredients: 1 piece of boiled pheasant breast (left from the soup) 2 boiled eggs 5 boiled carrots 3 fresh eggs salt; pepper chopped green parsley (to taste) a few slices of smoked sausage cheese for sandwiches breadcrumbs; flour; oil for frying

Appetizers - Pheasant Breast Medallions with Sausage and Cheese by Beatrice K. - Recipia

To prepare a delicious and filling dish, we will use chicken breast, boiled eggs, and boiled carrots, which combine perfectly in a stuffed meatball recipe. Start by preparing the ingredients. Boil the chicken breast in salted water until it becomes tender, then let it cool. Meanwhile, boil two eggs for about 10 minutes, then let them cool completely and peel them. The carrots should also be boiled until they become soft, then left to cool. Once all the ingredients are prepared, cut the chicken breast into smaller pieces and place it in a food processor. Add the boiled eggs and carrots, then blend everything until you get a fine mixture. In this mixture, add a fresh egg, finely chopped parsley, salt, and pepper to taste, mixing everything very well until homogeneous. This mixture will be the base of our meatballs. To create the stuffed meatballs, take a portion of the mixture with a spoon and form a ball. Gently flatten the ball, then place a cube of cheese and a slice of smoked sausage on top. We wrap the filling in the meat mixture, forming a flatter meatball, ensuring that the filling is well sealed inside. After you have shaped all the meatballs, prepare to bread them. Place flour in one bowl, beaten egg in another, and breadcrumbs in a third bowl. Take each meatball, first dip it in flour, then in egg, and finally in breadcrumbs, making sure it is well coated. Heat a generous amount of oil in a pan over medium heat. When the oil is hot, carefully add the meatballs, making sure not to overcrowd them. Fry them until golden and crispy on both sides, about 3-4 minutes on each side. After the meatballs are fried, remove them to a paper towel to absorb excess oil. These stuffed meatballs can be served alongside tartar sauce or remoulade, as well as with fresh vegetables or a seasonal salad, depending on everyone's preferences. This recipe is not only simple but will surely impress with its rich flavor and crispy texture. Enjoy your meal!

Ingredients

1 piece of boiled pheasant breast (left from the soup) 2 boiled eggs 5 boiled carrots 3 fresh eggs salt
pepper chopped green parsley (to taste) a few slices of smoked sausage cheese for sandwiches breadcrumbs
flour
oil for frying

Pheasant Breast Medallions with Sausage and Cheese

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