Pheasant Napolean

1. 1

   Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown.

2. 2

   In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown.

3. 3

   Set aside, add peppers and mushrooms.

4. 4

   Add more butter if necessary and saute until done.

5. 5

   Now add spinach for a few seconds then remove all from the heat.

6. 6

   Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on.

7. 7

   Top with the puff dough and a red pepper ring.

8. 8

   Garnish plate with the remaining mushrooms and drizzle with sauce.

9. 9

   Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left.

10. 10

    Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

No additional tips available.