Stuffed Breast of Pheasant En Croute |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe can also be used with chicken. This comes from a restaurant called The French Hen . Ingredients:
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 |
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 1/4 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.
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