Pheasant Colette En Croute Recipes

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BOEUF EN CROUTE



Boeuf en Croute image

An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.

Provided by Spencer & Serena

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 2

Number Of Ingredients 12

1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
⅓ cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 ½ cups red wine
salt and pepper to taste
1 egg
2 tablespoons milk

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.

Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g

PHEASANT COLETTE EN CROUTE



PHEASANT COLETTE EN CROUTE image

Categories     Game

Yield 4

Number Of Ingredients 20

Prep Time:30 minInactive Prep Time: -- Cook Time:1 hr 5 min
Level:
Intermediate
Serves:
4 servings
Ingredients
2 tablespoons canola oil
1 (2 to 3 pound) pheasant
Salt and black pepper
1/2 cup (1 stick or 8 tablespoons) softened butter
1 large red onion, chopped
2 cloves garlic, lightly crushed with the side of a knife blade
1 cup Marsala wine
2 bay leaves
3 tablespoons chopped fresh parsley leaves
1 tablespoon balsamic vinegar
1/2 cup brown sauce
4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing
2 (9 or 10 inch) square sheets puff pastry)
2 eggs, beaten

Steps:

  • Directions Heat the canola oil over medium heat in a large saute pan. Season the pheasant with salt and pepper and coat with the softened butter. Brown all sides of the pheasant until golden brown and remove to a utility platter. To the same pan, add the onion and garlic and saute until the onion becomes translucent. Deglaze the pan with the Marsala wine and add bay leaves and parsley. Lower the heat and return the pheasant to the pan. (Wash and dry the utility platter and keep handy for the cooked pheasant.) Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes. Remove the pheasant to the utility platter and allow to rest until cool enough to handle. Strain the braising juices into another pot and skin off any excess fat. Add balsamic vinegar and brown sauce and cook over medium heat until thickened. Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones. Remove sauce from heat. In a bowl fold pheasant meat with enough sauce to coat. Do not feel obligated to use all of the sauce. The mixture should not be soupy. Preheat oven to 400 degrees F. Roll out the pastry dough and, using an appropriately sized cereal bowl or small mixing bowl as a template, cut 4 rounds 8-inches in diameter. Spoon the pheasant mixture evenly into 4 individual ovenproof 6-inch bowls (onion soup bowls are ideal for this), and brush the edges of the bowls with egg. Top each with a circle of pastry, draping the crust over the rim. Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes.

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

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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