No current photos.
| 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% | |
Stuffed Breast of Pheasant En Croute
SERVES 4
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Monterey Jack Stuffed Chicken (Oamc)
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Wild game > Pheasant
- Cuisine > European > Western > French
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
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.
From: Tulip-Fairy
On Feb 25, 2008
Made this and loved it! I didn't wrap it in the puff pastry but in parma ham instead. Very moist, very tasty!
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.
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!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved