Pheasant Wellington with Roth Käse Gruyère Cheese

Looking for a fancy feast to impress some guests? This Pheasant Wellington recipe will definitely do the trick!
Course Main Course
Cuisine American
Servings 4 Servings


  • 4 Boneless MacFarlane Pheasant Breasts Skin on. (4-6 ounces per breast)
  • Salt To taste
  • Pepper To taste
  • 1 fl oz Clarified Butter Or pure olive oil for searing
  • 1 1/2 oz Shallot Minced (Roughly 1 large shallot)
  • 1 Clove Garlic Minced
  • 4 oz Oyster, Crimini, Shiitake, or Wild Mushroom of Choice Minced
  • 1 oz Cognac or Brandy
  • 1 tsp Thyme Minced
  • 1 tsp Sage Minced
  • 1/2 tsp Rosemary Minced
  • 3/4 Cup Gruyere Cheese Diced small
  • 1/4 Cup Walnuts Toasted and chopped
  • 4 Slices Smoked Bacon Blanched in boiling water for 45 seconds
  • 4 Sheets Puff Pastry 6x6 inch squares
  • 1 Egg Beaten for brushing pasty sheets


  • Season breasts with salt and pepper and sear well in a pan with the clarified butter, remove to a plate and let cool.
  • In the hot pan sauté the shallots until golden and then add the garlic and mushrooms and cook until dry.
  • Deglaze with the liquor along with any juices that come from the seared breasts and reduce until no steam rises from mixture. 
  •  Turn off heat and allow to slightly cool.
  •  Add the chopped herbs, cheese, chopped walnuts and stir to incorporate mixture evenly. 
  • The texture should be of a stuffing consistency.
  • Stuff 1/4 of mixture under the skin of each cooled breast and wrap each stuffed breast with a slice of the blanched bacon. 
  • Roll thawed puff pastry to a square large enough to completely cover the breast, wrap, pinching the edges together, moisten with water if necessary.*
  • Place the wrapped pheasant breasts onto a half sheet pan lined with parchment paper. Brush top with the beaten egg. 
  • Bake at 425 degrees F for 12-15 minutes or until golden brown.
  • Remove from the oven and let stand for 10 minutes prior to serving.


Recommended sauces: Fruit preserves of any kind are cut with a rich hen broth and finished with a touch of whole butter.
*Any excess dough can be cut with decorative cutters and layered on top for garnish.
Topics Entrees, Pheasant Breast


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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.