1 Benga or Pheasant's Fillet
80 g of butter or margarine
3 tablespoons of mustard
250 g of melted cheese cut into cubes
1 medium onion, finely chopped
1 Benga or Pheasant's Fillet
80 g of butter or margarine
3 tablespoons of mustard
250 g of melted cheese cut into cubes
1 medium onion, finely chopped
Cut the fillet or benga into 2.5 cm thick slices, without cutting at the bottom
Mix the butter and mustard and spread it on the cut surfaces of the pheasant
Place a slice of melted cheese and an onion ring on each cut section
Wrap the entire pheasant in aluminum foil and grill over hot coals for about 15 minutes or until warm and the cheese starts to melt
EACH person picks their own "sandwich" from the fillet or benga.
