Golden Sage Pheasant Parcels

Sure, here’s a detailed recipe for Stuffed Breast of Pheasant En Croute:

Stuffed Breast of Pheasant En Croute 🍽️

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients:

• 4 pheasant breasts
• 1 tablespoon butter
• 3/4 cup diced shallot
• 1 clove garlic, minced
• 1 tomato, diced
• 1 green onion, finely chopped
• 2 cremini mushrooms, finely chopped
• 2 tablespoons chopped fresh sage
• 2 slices bacon
• 1 sheet puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preparation:

   • Preheat your oven to 425°F (220°C).
   • Season the pheasant breasts with salt and pepper.
   • Melt the butter in a pan over medium heat.

2. Searing the Pheasant:

   • Sear the pheasant breasts in the melted butter until they’re well browned on both sides.
   • Once done, remove them from the pan and let them cool.

3. Preparing the Stuffing:

   • In a bowl, combine the diced shallot, minced garlic, diced tomato, chopped green onion, chopped mushrooms, and chopped sage.
   • Season the mixture with salt and pepper to taste.

4. Stuffing the Pheasant:

   • Take the cooled pheasant breasts and carefully lift the skin.
   • Stuff a quarter of the prepared cheese mixture under the skin of each breast.
   • Wrap each breast with a slice of bacon to secure the stuffing.

5. Wrapping with Puff Pastry:

   • Roll out the puff pastry sheet on a lightly floured surface.
   • Cut the pastry into four squares, large enough to wrap each breast.
   • Place a wrapped breast in the center of each pastry square.
   • Fold the pastry over the breast, sealing the edges tightly.
   • Place the wrapped breasts seam-side down on a baking sheet lined with parchment paper.

6. Baking:

   • Brush the top of each pastry-wrapped breast with the beaten egg.
   • Bake in the preheated oven for 12-15 minutes, or until the pastry is golden brown and crispy.

7. Serving:

   • Once baked, remove the Stuffed Breast of Pheasant En Croute from the oven and let them cool slightly.
   • Serve hot, garnished with fresh herbs if desired.

Enjoy this delicious and elegant dish of Stuffed Breast of Pheasant En Croute, perfect for a special dinner or gathering with friends and family! 🍽️🍷