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