Stuffed Breast of Pheasant En Croute

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Total Time
25 mins
15 mins

This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".

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  • 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


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