Pheasant Baked in a Blanket
Elevate your dinner table with the elegant and rustic charm of Pheasant Baked in a Blanket, a gourmet dish that combines tender pheasant breasts with a rich, savory mushroom-cream filling, all wrapped in golden, flaky puff pastry. This recipe perfectly blends classic flavors with a modern twist, featuring aromatic shallots, garlic, and fresh thyme that infuse the creamy mushroom sauce with irresistible depth. The preparation is surprisingly approachable, taking just 25 minutes of prep time, while the luxurious presentation and hearty flavors make it ideal for special occasions or a cozy dinner party. Serve this indulgent dish alongside roasted vegetables or a crisp, refreshing salad for a meal that’s as impressive as it is satisfying. Keywords: pheasant recipes, puff pastry wrapped pheasant, gourmet dinner ideas, mushroom cream filling, easy holiday recipes.
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Recipe Information
Ingredients
- 2 pieces Pheasant breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (leaves only)
- 1 cup Mushrooms (finely chopped)
- 0.25 cup Heavy cream
- 1 package Puff pastry sheets (thawed, if frozen)
- 1 piece Egg (beaten for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the pheasant breasts with salt and pepper on both sides.
In a skillet over medium heat, melt 1 tablespoon of butter. Sear the pheasant breasts for 2-3 minutes on each side until golden brown. Remove and set aside to cool slightly.
In the same skillet, add the remaining tablespoon of butter. Sauté the shallots and garlic until fragrant, about 2 minutes.
Add the mushrooms and thyme to the skillet and cook until the mushrooms release their moisture and brown slightly, about 4-5 minutes.
Stir in the heavy cream and cook for 1-2 minutes, allowing the mixture to thicken slightly. Remove from heat and let the mixture cool.
On a lightly floured surface, roll out the puff pastry sheets if needed. Cut the sheets into large rectangles, enough to fully wrap a pheasant breast.
Place a cooled pheasant breast on a pastry rectangle. Spoon a portion of the mushroom mixture on top of the meat.
Fold the edges of the puff pastry over the pheasant breast, pinching the seams to seal tightly. Repeat for the second pheasant breast.
Place the wrapped pheasant on the prepared baking sheet, seam-side down.
Brush the tops of the pastry with the beaten egg to ensure a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
Remove from the oven and let rest for 5 minutes before serving.
Serve warm, preferably with a side of roasted vegetables or a light salad.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 10.8 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 134 mg | 10% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1764 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
