Mushroom Duxelle Stuffed Pheasant Breast

This is the best stuffed pheasant breast we have ever had.
Ingredients
- 1 Tbsp Butter
- 1/2 Cup Button or Baby Bell Mushrooms Finely chopped
- 1 tsp Shallots Minced
- 1 Tbsp Garlic Minced
- 1 Pinch Fresh Chopped Basil and Garlic Chives
- 1 Tbsp Roasted Garlic Puree
- 6 oz Cream Cheese
- 2 Boneless Pheasant Breasts
- 1 Pinch Kosher Salt and White Pepper
- 4 oz Heavy Cream
Instructions
- Preheat oven 300℉.
- In a small saucepan, add butter, mushrooms, shallots, sauté.
- Add garlic and fresh herbs, mix.
- Remove from heat, add garlic puree and cream cheese, mix until combined.
- Season to taste.
- Make a slit in the meaty portion of the pheasant breast.
- Pipe mushroom mixture into the slit until plump.
- On a baking sheet pan, place the pheasant.
- Put in oven, heat until internal temperature 160℉.
- In a small saucepan, over medium heat, add the remaining mushroom mixture and cream, mix together.
- Reduce to desired consistency.
- Pour sauce over pheasant.
- Serve immediately.
Notes
By Great Caterers of Iowa
EXPERTLY FARMED & PREPARED
The Finest Meat & Poultry
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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.
