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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Ademola Adebola
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Kholofelo Mahlake
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The pheasant was cooked perfectly, and the sauce was delicious. I will definitely be making this again.
Tonmoy Acharjee
[email protected]The only thing I would change about this recipe is to add a bit more seasoning to the pheasant. Other than that, it's perfect.
Micheal Mardy
[email protected]Overall, this is a great recipe for a special occasion. It's a little bit time-consuming to make, but it's definitely worth the effort.
Zohaib Hussain
[email protected]This recipe is a keeper. I will definitely be making it again.
JOY MONDOL
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-prepare pheasant dish.
Daniel Adekunle
[email protected]This is a must-try recipe for any pheasant lover. The pheasant is cooked to perfection, and the sauce is divine.
Nikos tlps
[email protected]I'm not usually a fan of pheasant, but this recipe changed my mind. The pheasant was cooked to perfection, and the sauce was delicious.
Yohanee Abebe
[email protected]The sauce was the perfect complement to the pheasant. It was rich and flavorful, and it really brought the whole dish together.
Marie Antionette
[email protected]This pheasant was cooked perfectly. It was moist and tender, and the flavor was amazing.
Tauseef Anjum
[email protected]I love the simplicity of this recipe. There are only a few ingredients, but they all come together to create a truly memorable dish.
Hassan Vlog
[email protected]This is a great recipe for a special occasion. It's a little bit time-consuming to make, but it's definitely worth the effort. The pheasant is cooked to perfection, and the sauce is divine.
Juan Ramirez
[email protected]The crust on this pheasant was absolutely perfect. It was so crispy and flaky, and it really complemented the tender, juicy meat. The sauce was also delicious, and it really brought the whole dish together.
Bulus Anthony
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The pheasant is always cooked perfectly, and the flavor is amazing. I love the combination of the pheasant, mushrooms, and sauce. It's a truly special dish.
Barista Op
[email protected]This was my first time cooking pheasant, and I was really impressed with how easy it was to prepare. The recipe was clear and concise, and the finished dish was absolutely delicious. The pheasant was moist and flavorful, and the crust was perfectly g