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

Grandpa Fitzwilliam's Pheasant Pithivier

Recipe tier

½ lbs Pheasant
¾ tbsp Clarified Butter
¼ tsp Fleur de Sel
⅛ tsp White Peppercorns
¼ lb Mixed Wild Mushrooms
1 tbsp Butter (browned)
¼ unit Shallot
1 pinch cup Madeira Wine
¼ tbsp Fresh Thyme
1 tbsp Butter (cold)
¾ tbsp All-Purpose Flour
¾ cups Pheasant Jus
1 pinch cup Heavy Cream
¼ tbsp Dijon Mustard
¼ tsp Black Truffle Paste
4.7 oz Puff Pastry
¼ unit Egg

Equipment

Large Skillet
Saucepan
Baking Sheet
Rolling Pin

Instructions

🎙️ Cook with voice coach

1. Preheat oven to 400°F (200°C).
2. Debone pheasant; sear meat in clarified butter until browned (5-7 min). Cool and chop.
3. Prepare duxelles: Sauté shallots in browned butter, add mushrooms, cook until dry (20-25 min). Deglaze with Madeira; stir in thyme.
4. Combine pheasant and duxelles.
5. Prepare sauce: Create roux, whisk in jus, simmer 5 min. Stir in cream, mustard, and truffle paste.
6. Roll pastry to 12x12. Place filling in center, brush edges with egg wash, seal, and crimp.
7. Brush top with egg wash, vent, and bake 30-35 min until golden.

Nutrition per serving

Calories 650