Prep 25 mins
Cook 15 mins
This recipe can also be used with chicken. This comes from a restaurant called "The French Hen".
Make and share this Stuffed Breast of Pheasant En Croute recipe from Food.com.
- 4 pheasant breast (if pheasant is not available chicken may be substituted)
- 1 tablespoon butter
- 3⁄4 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
- 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.
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!
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.
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.