PHEASANT COLETTE EN CROUTE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
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mfaisal dhurnaka
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly spectacular dish.
Arjun Giri
[email protected]I've made this dish several times and it's always a hit. The combination of flavors and textures is simply irresistible.
Tarek Zeinhom
[email protected]This was my first time cooking pheasant and it was a great success! The meat was tender and flavorful.
Somie Someleze
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would highly recommend this recipe to anyone looking for a delicious and impressive pheasant dish.
Z3 Gaming
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Qamar Usman
[email protected]The sauce was a bit too rich for my liking, but I'm sure others would enjoy it.
angeline pc
[email protected]I love the idea of using puff pastry to create a crust for the pheasant. It adds a touch of elegance to the dish.
Shahin Rahman
[email protected]I made this dish for a special occasion and it was a huge success. The presentation was impressive and the flavor was divine.
MD. SIRAZUL HASAN
[email protected]The pheasant was a bit dry for my taste, but the crust was delicious.
Dymond Dyva
[email protected]I've never cooked pheasant before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out beautifully.
LOOZZY JAYY
[email protected]This recipe was a hit at our dinner party! Everyone loved the combination of flavors and textures.
Luca88 Burtons2257
[email protected]Pheasant Colette en Croute turned out amazing! The meat was tender and juicy, and the crust was perfectly flaky. Will definitely be making this again.