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Zesty Pheasant Tarts Recipe

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This recipe for Zesty Pheasant Tarts, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Morgan
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf thin sliced bread
6 Tbsp butter or margarine, melted
Paprika
Pheasant Filling:
1 cup mayonnaise
1/3 cup grated Parmesan cheese
1/3 cup Swiss cheese, shredded
1/4 cup onion, chopped fine
1/4 tsp Worcestershire sauce
2 or 3 drops Tabasco sauce
1 pheasant breast, cooked and shredded

Directions:
Directions:
Preheat oven to 400 degrees.
With rolling pin, flatten slices of bread. Using a 2 1/2 inch cookies cutter, cut two rounds from each slice. Dip each round in meted butter, coating both sides. Press into 1 1/2 inch miniature muffin cups.
Bake 10 minutes. Remove from oven and cool in pans. Prepare pheasant filling. Fill each tart with filling. Sprinkle with paprika. Place under broiler until golden brown and bubbly. Remove from pans and serve immediately.

Number Of Servings:
Number Of Servings:
Makes 32 apps.
Personal Notes:
Personal Notes:
Can also be made with chicken breast.

 

 

 

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