Pheasant Colette En Croute Recipe

Name: Pheasant Colette En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Heat the canola oil over medium heat in a large saute pan.
2
Season the pheasant with salt and pepper and coat with the softened butter.
3
Brown all sides of the pheasant until golden brown and remove to a utility platter.
4
To the same pan, add the onion and garlic and saute until the onion becomes translucent.
5
Deglaze the pan with the Marsala wine and add bay leaves and parsley.
6
Lower the heat and return the pheasant to the pan.
7
(Wash and dry the utility platter and keep handy for the cooked pheasant.)
8
Cover and simmer until the pheasant is tender and juices in the thigh run clear when pierced, about 35 minutes.
9
Remove the pheasant to the utility platter and allow to rest until cool enough to handle.
10
Strain the braising juices into another pot and skin off any excess fat.
11
Add balsamic vinegar and brown sauce and cook over medium heat until thickened.
12
Pull pheasant meat from the bones and cut into 1-inch pieces, discarding bones.
13
Remove sauce from heat.
14
In a bowl fold pheasant meat with enough sauce to coat.
15
Do not feel obligated to use all of the sauce.
16
The mixture should not be soupy.
17
Preheat oven to 400 degrees F.
18
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.
19
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.
20
Top each with a circle of pastry, draping the crust over the rim.
21
Brush the tops of the pastry with the egg wash and bake until golden, about 12 to 15 minutes.
22
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 (2 to 3 pound) pheasant, Salt and black pepper, 1/2 cup (1 stick or 8 tablespoons) softened butter, and more.

Yes, Pheasant Colette En Croute falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pheasant Colette En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions