Stuffed Breast of Pheasant En Croute

"This recipe can also be used with chicken. This comes from a restaurant called "The French Hen"."
 
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Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

  • 4 pheasant breast (if pheasant is not available chicken may be substituted)
  • 1 tablespoon butter
  • 34 cup brie cheese, diced
  • 1 tablespoon shallot, minced and sauteed until translucent
  • 1 teaspoon garlic, minced and sauteed until translucent
  • 2 tablespoons tomatoes, concasse (peeled, seeded and diced)
  • 2 tablespoons green onions, chopped
  • 2 tablespoons cremini mushrooms, finely chopped
  • 1 teaspoon sage, finely chopped
  • 4 slices bacon
  • salt and pepper
  • 4 sheets puff pastry, 5 x 5 inches
  • 1 egg, beaten
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directions

  • Season breast with salt and pepper.
  • Sear well in a pan with butter and let cool.
  • Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
  • Season to taste.
  • Stuff ¼ of cheese mixture under the skin of each cooled breast.
  • Wrap each with a slice of bacon.
  • Wrap with puff pastry.
  • Brush top with beaten egg.
  • Bake at 425 degrees for 12-15 minutes.

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Reviews

  1. This recipe was a hit at our Thanksgiving dinner and pretty darn good as a leftover. I will definitely cook it again. Next time, however, I will allow more time for preparation. We used skinless pheasant breasts, which turned out just fine and morel mushrooms instead of cremini mushrooms. I was a little unclear about whether or not to fry the bacon prior to wrapping it around the breasts, so decided just to warm it. After eating the dish, I think it was meant to be browned completely. Also, next time, I will crumble the bacon and mix it in with the stuffing. I will also consider reducing the amount of green onion in the stuffing or leaving it out completely- it was a little overpowering, in my opinion. I think the flavor of the garlic and the shallot was lost. Overall, though, very good!
     
  2. I hate to be the one dissenter after 9 positive reviews, but we ended up throwing 2 of the 4 away because they just weren't very good. The recipe doesn't say to use cooked bacon, so we didn't. Unfortunately this leaves the bacon soggy and limp. The sauce itself tasted strangely of olives, I think because of the salty brie. I didn't mind terribly, but my husband can't stand them. The dish was quite a bit of work and we had high hopes, so we were really disappointed.
     
  3. One of the best pheasant recipes I have found! We serve it at dinner parties & the guests are always WOWed! Something a fancy restaurant would serve up. The more you make it, the easier it gets. Have always cooked it w/bacon, but may try proscuitto next time. We have always used skinless meat. I've always heard that lean game meat needs to be cooked w/some kind of fat. Perhaps that is why they recommend with the skin or bacon.
     
  4. My boyfriend belongs to a pheasant club and we are always searching new ways to cook the birds. I tried this recipe for a small dinner party last week and it was a huge hit. Several guests said it was the best pheasant they had ever had. The breasts I used were skinless, so I followed the recommendation of one reviewer, and wrapped them in proscuitto. Absolutely fabulous. The meat was tender, juicy, and flavorful. Will definitely keep this as a favorite.
     
  5. Made this last night and Wow, was this good. I had Pheasant Breasts without skin so I piled the herb/cheese mixture on top of the breast and then wrapped the breast with proscuitto. I used the imported kind (totally worth it) and then I wrapped the whole thing in a pastry puff. Wow.... Big Hit
     
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Tweaks

  1. Made this and loved it! I didn't wrap it in the puff pastry but in parma ham instead. Very moist, very tasty!
     
  2. This turned out great! It was my first time making pheasant, and my boyfriend (the hunter)and I were quite pleased. I made a few changes based on what I had on hand: button mushrooms instead of creminis, onions instead of shallots. I also precooked the bacon and sauteed the mixture in the left over drippings. I will definately make this again - even just with chicken instead of pheasant.
     
  3. This recipe was a hit at our Thanksgiving dinner and pretty darn good as a leftover. I will definitely cook it again. Next time, however, I will allow more time for preparation. We used skinless pheasant breasts, which turned out just fine and morel mushrooms instead of cremini mushrooms. I was a little unclear about whether or not to fry the bacon prior to wrapping it around the breasts, so decided just to warm it. After eating the dish, I think it was meant to be browned completely. Also, next time, I will crumble the bacon and mix it in with the stuffing. I will also consider reducing the amount of green onion in the stuffing or leaving it out completely- it was a little overpowering, in my opinion. I think the flavor of the garlic and the shallot was lost. Overall, though, very good!
     

RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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