Instructions
- Preheat oven to 400°F (200°C).
- Season Pheasant with salt and pepper. Heat Olive Oil in a large skillet over medium-high heat. Sear Pheasant until browned on all sides, about 5-7 minutes. Remove from skillet and set aside to cool.
- Prepare Duxelles: Melt Butter in the same skillet over medium heat. Add Shallot and cook until softened, about 3 minutes. Add Mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are browned, about 10-15 minutes. Deglaze with Dry Sherry and cook for 1 minute. Stir in Thyme. Remove from heat and let cool.
- Shred the cooled Pheasant.
- Combine shredded Pheasant and Duxelles in a bowl.
- Prepare Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute to make a roux. Gradually whisk in Chicken Broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in Heavy Cream and Dijon Mustard. Season with salt and pepper to taste.
- Roll out Puff Pastry on a lightly floured surface to a 12x12 inch square. Place Pheasant and Duxelles mixture in the center of the pastry. Brush edges of pastry with egg wash.
- Fold pastry over filling to form a square, pressing edges to seal. Crimp edges with a fork.
- Brush the top of the Pithivier with egg wash. Cut a small vent in the center of the pastry.
- Bake for 25-30 minutes, or until golden brown.
- Serve warm with Sauce.
