7 Reviews of Stuffed Breast of Pheasant En Croute

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!

From: Tori #2

On Nov 27, 2004

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!

From: Chris Saint

On Jul 19, 2004

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: 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

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!