Pheasant Colette En Croute Recipe | Robert Irvine

Name: Pheasant Colette En Croute Recipe | Robert Irvine
Ingredients: 2 tablespoons canola oil; 1 (2 to 3 pound) pheasant; Salt; black pepper; 1/2 cup (1 stick or 8 tablespoons) softened butter; 1 large red onion, chopped; 2 cloves garlic, lightly crushed with the side of a knife blade; 1 cup Marsala wine; 2 bay leaves; 3 tablespoons chopped fresh parsley leaves; 1 tablespoon balsamic vinegar; 1/2 cup brown sauce; 4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing; 2 (9 or 10 inch) square sheets puff pastry); 2 eggs, beaten

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Make this Pheasant Colette En Croute recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.

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Ingredients

2 tablespoons canola oil
1 (2 to 3 pound) pheasant
Salt
black pepper
1/2 cup (1 stick or 8 tablespoons) softened butter
1 large red onion, chopped
2 cloves garlic, lightly crushed with the side of a knife blade
1 cup Marsala wine
2 bay leaves
3 tablespoons chopped fresh parsley leaves
1 tablespoon balsamic vinegar
1/2 cup brown sauce
4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing
2 (9 or 10 inch) square sheets puff pastry)
2 eggs, beaten