Ingredients

½ lb pheasant - Approximately 2 breasts or 8 thighs

2 - 3 cups chicken stock

2 tbsp butter

6 oz cream cheese

3 tbsp ranch dressing

¼  cup Frank’s Red Hot sauce

½ cup shredded monterey jack cheese

¼ cup blue cheese crumbles 

1 to 2 cans Pillsbury Crescent Rolls

Sauce:

1 cup ranch or blue cheese dressing

3 tbsp Frank’s Red Hot sauce

Directions

Preheat the oven to 375 degrees fahrenheit.

If you have an Instant Pot, place the pheasant in and cover with chicken stock. Pressure cook on high for 15 minutes. Let the pressure come down naturally.

If you do not have an Instant pot, heat 2 - 3 cups chicken stock in a medium saucepan over medium heat and bring to boil. Add pheasant meat and cover. Reduce to simmer and cook for 30 minutes.

Pull the pheasant breasts from the broth and let them cool enough to handle. Once the pheasant is cool, pull the meat from the bones. Chop the meat with a knife or shred it with forks so it is in small pieces. 

In a medium saucepan, melt the butter over medium low heat. Add the cream cheese, ranch dressing and Frank’s Hot Sauce. Once the mix is melted and smooth, add the chopped pheasant and shredded monterey jack cheese. Stir well so that all ingredients are combined and cheese is melted. Remove the pan from heat.

On a flat surface, open your Pillsbury crescent rolls and unroll the dough. Separate out a triangle or two at a time. Place a generous spoonful of the pheasant mix in the middle of the dough. Add  ½ tablespoon of blue cheese to the mound then pull all three corners of the dough to the center and twist to seal. 

Place each pastry on a baking tray lined with parchment paper. Bake for about 12 - 15 minutes or until golden brown. 

For the dipping sauce, mix blue cheese or ranch dressing with 3 tablespoons of Frank’s Red Hot sauce, depending on your preferred dressing. Serve hot with dipping sauce at your next party.