Stuffed Pheasant Breast

• 1 poblano pepper
• 4 ounces goat cheese
• 2 tablespoons pine nuts, roasted
• 1 tablespoon of an equal mix of minced fresh thyme, oregano, basil, or 1/2 tablespoon of same herbs, dried
• 1 pheasant weighing approximately 2 pounds
• 8 slices bacon

1. Preheat oven to 375 degrees.
2. Roast the pepper over a flame until it turns black.
3. Remove skin, seeds and stem, and dice the pepper into 1/4-inch squares.
4. Mix the goat cheese, pine nuts and herbs in a bowl.
5. Cut off the breasts from the pheasant, carefully removing skin and fat.
6. Discard carcass.
7. Cut a small pocket into the side of the breast from end to end.
8. Stuff the pocket of each breast with stuffing mixture.
9. Pull some breast meat over the pocket.
10. Wrap each breast with four slices of bacon.
11. Place the pheasant breasts on a rack in a roasting tray, and roast in the oven for 20 to 25 minutes, turning them over once.
12. Remove the breasts from the oven.
13. Remove and discard the bacon and let the pheasant breasts stand for 5 minutes.
14. Slice each breast into four medallions, using an angled cut.
15. Place 4 medallions on each plate, and serve with a salad.

pepper, goat cheese, pine nuts, fresh thyme, weighing approximately, bacon

Taken from cooking.nytimes.com/recipes/3055 (may not work)