Name: Grandpa Fitzwilliam's Pheasant Pithivier (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 1.5 lbs Pheasant-boneless, skinless thighs; 1 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 lb Cremini Mushrooms-finely chopped; 2 tbsp Butter; 1 Shallot-minced; 1/4 cup Dry Sherry; 1 tsp Fresh Thyme-chopped; 2 tbsp Butter; 2 tbsp All-Purpose Flour; 2 cups Chicken Broth; 1/4 cup Heavy Cream; 1 tsp Dijon Mustard; 14 oz Puff Pastry-store bought, thawed; 1 Egg-beaten, for egg wash

Recipe tier

Pheasant
1.5 lbs 680 g Pheasant-boneless, skinless thighs
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
Duxelles
1 lb 450 g Cremini Mushrooms-finely chopped
2 tbsp 30 mL Butter
1 1 Shallot-minced
1/4 cup 60 mL Dry Sherry
1 tsp 5 mL Fresh Thyme-chopped
Sauce
2 tbsp 30 mL Butter
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Chicken Broth
1/4 cup 60 mL Heavy Cream
1 tsp 5 mL Dijon Mustard
Pastry
14 oz 400 g Puff Pastry-store bought, thawed
1 1 Egg-beaten, for egg wash

Equipment

Large Skillet
Saucepan
Baking Sheet
Rolling Pin

Instructions

🎙️ Cook with voice coach

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.