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Nutrition Facts
Serving Size 1 (506g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons cremini mushrooms
Calories 1836
Calories from Fat 1090		(59%)
Amount Per Serving		%DV
	Total Fat 121.2g	186%
	Saturated Fat 36.0g	179%
	Monounsaturated Fat 62.8g
	Polyunsaturated Fat 14.7g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 1068mg		44%
Potassium 730mg		20%
Total Carbohydrate 112.2g		37%
	Dietary Fiber 3.9g	15%
	Sugars 2.3g
Protein 72.3g		144%
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Stuffed Breast of Pheasant En Croute

Recipe #73370 | 40 min | 25 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Gingerbear
Oct 15, 2003

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

SERVES 4 (change servings and units)

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 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.

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Featured Reviews for This Recipe

From: Chef Andrea M.

On Oct 29, 2009

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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From: Joni T.

On Dec 30, 2008

Delicious! My friends and family requested we serve this at this year's New Year's Eve party.

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From: DoctorMel

On Mar 29, 2006

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.

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From: Becky J

On Dec 31, 2004

We found the flavor of this dish first-rate. The recipe is a little putsy, but worth it. I think the bacon wrap is solely to keep the birds moist while baking. We wanted to make sure that the pheasants were completely done, so we extended the baking time for another 5 to 10 minutes. Very delicious!

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