STUFFED BREAST OF PHEASANT EN CROUTE

Stuffed Breast of Pheasant En Croute image

Make and share this Stuffed Breast of Pheasant En Croute recipe from Food.com.

Provided by Gingerbear

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

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