Buffalo Pheasant Bombs Recipes

BUFFALO PHEASANT BOMBS

Steps:

• Heat oven to 375°F.
• Place pheasant pieces in an Instant Pot or pressure cooker (if you have one, cover with stock, and cook on high pressure for 15 minutes. Release pressure, remove, and set aside to cool. Note: If you don't have a pressure cooker, bring the stock to a boil over medium heat in a stockpot, add pheasant pieces, cover, reduce heat to medium-low, and simmer for 30 minutes. If pheasant pieces are tender, remove and set aside to cool, otherwise keep simmering until they soften, adding stock as needed.
• Once the pheasant meat is cool enough to handle, pull from the bones and chop or shred until fine.
• In a medium saucepan, melt butter over medium-low heat. Add cream cheese, ranch dressing, and hot sauce. Heat and stir until smooth. Add chopped pheasant and Monterey jack cheese. Continue to stir until cheese is melted and all ingredients are combined. Remove from heat.
• On a flat surface, open your Pillsbury crescent rolls. Unroll the dough, and separate out each individual triangle. Place a generous spoonful of the pheasant mix in the middle of a dough triangle. Add 1/2 tablespoon of blue cheese crumbles to the mound. Pull all three corners of the dough triangle to the center and twist to seal. Repeat this process for all crescent rolls.
• Place each formed pastry on a baking tray lined with parchment paper. Bake for 12 to 15 minutes or until golden brown.
• For the dipping sauce, mix 2 tablespoons of hot sauce with 1 cup blue cheese or ranch dressing, whichever you prefer.
• Serve this appetizer hot with dipping sauce at your next party.
• Feature image via Bryan Gregson.