Pheasant Napolean

2 servings
  • 1 piece puff dough approximately, 5-inches by 5-inches
  • Egg wash
  • Clarified butter
  • 1 pheasant breast boned, quartered and pounded slightly
  • 1 cup seasoned flour (salt, white pepper, sage)
  • 2 red pepper rings 1/2-inches thick
  • 6 shiitake mushrooms
  • 1/2 cup fresh spinach
  • 2 ounces pheasant sauce
  • Pheasant Sauce:
  • 1 quart water
  • 3 ounces pheasant scraps and trimmings
  • 1 bay leaf
  • 2 ounces sherry or Madiera
  • 2 ounces carrot, onion and celery trimmings

Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce.

Pheasant Sauce:

Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste

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