Debone Pheasant, reserving skin. Season Pheasant meat with Fleur de Sel and White Pepper. Heat Clarified Butter 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. Reserve skin for another use.
Prepare Duxelles: Melt Browned Butter in the same skillet over medium heat. Add Shallot and cook until translucent, about 3 minutes. Add Mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned, about 20-25 minutes. Deglaze with Madeira Wine and cook for 1 minute. Stir in Thyme. Remove from heat and let cool.
Finely chop the cooled Pheasant.
Combine chopped Pheasant and Duxelles in a bowl.
Prepare Sauce: Make a roux with Butter and Flour in a saucepan. Gradually whisk in Pheasant Jus until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in Heavy Cream and Dijon Mustard. Finish with Black Truffle Paste. Season to taste.
Roll out homemade 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 decorative vent in the center of the pastry.
Bake for 30-35 minutes, or until golden brown.
Serve warm with Sauce.
Ingredients
6
1.5 lbs680 gPheasant-whole, deboned and skin reserved
Debone Pheasant, reserving skin. Season Pheasant meat with Fleur de Sel and White Pepper. Heat Clarified Butter 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. Reserve skin for another use.
Prepare Duxelles: Melt Browned Butter in the same skillet over medium heat. Add Shallot and cook until translucent, about 3 minutes. Add Mushrooms and cook, stirring occasionally, until all liquid has evaporated and mushrooms are deeply browned, about 20-25 minutes. Deglaze with Madeira Wine and cook for 1 minute. Stir in Thyme. Remove from heat and let cool.
Finely chop the cooled Pheasant.
Combine chopped Pheasant and Duxelles in a bowl.
Prepare Sauce: Make a roux with Butter and Flour in a saucepan. Gradually whisk in Pheasant Jus until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Stir in Heavy Cream and Dijon Mustard. Finish with Black Truffle Paste. Season to taste.
Roll out homemade 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 decorative vent in the center of the pastry.
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