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Navigation: Home > Pheasant Recipes > Stuffed Breast of Pheasant En Croute

Stuffed Breast of Pheasant En Croute


  • 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


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 1/4 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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