Stuffed Breast of Pheasant En Croute

Gingerbear's Note:

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

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 pheasant breast (if pheasant is not available chicken may be substituted)
• 1 tablespoon butter
• ¾ 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

Directions:

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.

Reviews

[heyct]

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.

[Chef #1548875]

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.

[Chef Andrea M.]

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