Pheasant Breast en Croute
Show #100
Measure |
Ingredients |
Prepare |
Substitute |
| 6 | Pheasant breasts | Boneless, skinless | |
| ½ cup | Crimini mushrooms | Sliced | |
| 4 cups | Chicken stock | ||
| 1 cup | Wild rice | Cooked | |
| 2 tablespoons | Butter | ||
| ¼ cup | Yellow onion | Chopped | |
| ¼ cup | Celery | Chopped | |
| 1 tablespoon | Garlic | Chopped | |
| ¼ cup | Cooked smoked side pork (or bacon) |
Chopped | |
| 1 tablespoon | parsley | Chopped | |
| 1 tablespoon | red bell pepper | Chopped | |
| ½ cup | seasoned bread crumbs | Chopped | |
| ¼ cup | green onions | Diced | |
| 1 tablespoon | shallot | Diced | |
| ½ cup | white wine | ||
| 2 tablespoons | lemon juice | ||
| ½ pound |
butter | Chilled | |
| 1 quart | Bing Cherries | Pitted | |
| 1/3 cup | White sugar | ||
| ¾ cup | Merlot wine | ||
| 1 package | Puff pastry sheets | ||
| Egg wash |
To make the cherry sauce: simmer the washed cherries, lemon juice, sugar, Merlot wine and enough water to almost cover the cherries for 45 minutes. Strain the cherry sauce, pressing to get all of the pulp. Put the juice back on the heat and reduce until you have a nice rich cherry flavor. Make sure that you stir often so the pulp does not burn.
To make beurre blanc (lemon butter sauce): combine shallots, white wine and lemon juice in a sauce pan. Heat and reduce by 2 tablespoons in volume. Gradually whisk in chilled butter, one piece at a time until all is incorporated.
To make stuffing: Cook wild rice in chicken stock and drain well. Sauté mushrooms in 2 tablespoons butter until all liquid is evaporated. Add celery, garlic and onion. Sauté for an additional two minutes. Place the mushroom mixture, side pork, parsley, red bell pepper, bread crumbs, green onion, and wild rice in a bowl and fold. Season to taste with salt and pepper.
To make pheasant: Wash and trim all the silver from the pheasant breast. Butterfly the breast. Place inside a fold of plastic wrap. With a meat tenderizer, pound to an even thickness, about ½ of an inch thick. Place a layer of rice pilaf on each breast. Press down to compact, roll and breast and tuck in the ends. Place on a rack on a roasting pan with about ¼ inches of water. Brush the breast with butter, salt and pepper. Cover and bake at 400 F for 45 minutes or until the internal temperature reaches 145 F. DO NOT OVER COOK. Take out of the oven and chill the breast in the refrigerator.
Roll out the puff pastry and cut into 6 inch squares. Brush the egg wash and wrap a chilled pheasant breast, placing the seam side on the bottom. Brush with egg wash and back at 400 F. For 25 minutes and the pastry is golden brown. Slice the breast at an angle and arrange on top of cherry sauce. Top with the beurre blanc. SERVES 6
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