Stuffed Breast Of Pheasant En Croute

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.