Recipe: Stuffed Breast of Pheasant En Croute

Stuffed Breast of Pheasant En Croute
(This recipe can also be used with chicken. This comes from a restaurant called "The French Hen").

4 pheasant breast (if pheasant is not available chicken may be substituted)
1 tablespoon butter
3/4 cup brie cheese, diced
1 tablespoon shallots, 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

4 servings

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 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.