Best Pheasant Colette En Croute Recipes

PHEASANT NAPOLEAN

Steps:

• Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce.
• Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

BOEUF EN CROUTE

Steps:

• Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
• In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
• Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.

STUFFED BREAST OF PHEASANT EN CROUTE

Steps:

• Season breast with salt and pepper.
• Sear well in a pan with butter and let cool.
• Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
• Season to taste.
• Stuff ¼ of cheese mixture under the skin of each cooled breast.
• Wrap each with a slice of bacon.
• Wrap with puff pastry.
• Brush top with beaten egg.
• Bake at 425 degrees for 12-15 minutes.

BLANQUETTE RIS D'AGNEAU EN CROUTE

Steps:

• Soak sweetbreads in bowl of cold water for 1 hour. Drain and place in fresh cold water in saucepan and bring slowly to boil. Drain and place in fresh bowl of water, then drain and remove skin. Slice in 1/2 and set aside.
• Meanwhile, heat oven to 400 degrees F. Paint bread with clarified butter and toast for 15 minutes. Remove from oven and lightly paint edges with egg white. Coat edges with most of parsley and keep warm.
• Melt butter in saucepan and add flour. Stir to form a roux and cook 1 minute over low heat. Add veal stock, increase heat and whisk until it boils. Season with salt and pepper and add bay leaves. Reduce to simmer and cook 5 minutes.
• Heat clarified butter in frying pan over medium heat. Add champignons and onions and fry gently for 2 minutes. Season with salt, pepper and lemon juice. Remove from heat and add to sauce. Add sweetbreads and simmer 5 minutes.
• Combine 2 tablespoons cream with egg yolks. Add a little hot sauce to egg/cream mixture and return all to sauce, stirring carefully. Remove bay leaves and add remaining cream to sauce. To serve, fill croustades with sweetbread mixture and sprinkle with parsley and paprika.