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Mushroom Duxelle Stuffed Pheasant Breast
This is the best stuffed pheasant breast we have ever had.
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Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Course
Main Course
Cuisine
American
Servings
2
Servings
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
MacFarlane 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
Topics
Entrees, Pheasant Breast