Stuffed Breast Of Pheasant En Croute

• 4 pheasant breast (if pheasant is not available chicken may be substituted)
• 1 tablespoon butter
• 3/4 cup brie cheese, diced
• 1 tablespoon shallot, minced and sauteed until translucent
• 1 teaspoon garlic, minced and sauteed until translucent
• 2 tablespoons tomatoes, concasse (peeled, seeded and diced)
• 2 tablespoons green onions, chopped
• 2 tablespoons cremini mushrooms, finely chopped
• 1 teaspoon sage, finely chopped
• 4 slices bacon
• salt and pepper
• 4 sheets puff pastry, 5 x 5 inches
• 1 egg, beaten

1. Season breast with salt and pepper.
2. Sear well in a pan with butter and let cool.
3. Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
4. Season to taste.
5. Stuff 1/4 of cheese mixture under the skin of each cooled breast.
6. Wrap each with a slice of bacon.
7. Wrap with puff pastry.
8. Brush top with beaten egg.
9. Bake at 425 degrees for 12-15 minutes.

pheasant breast, butter, brie cheese, shallot, garlic, tomatoes, green onions, cremini mushrooms, sage, bacon, salt, pastry, egg

Taken from www.food.com/recipe/stuffed-breast-of-pheasant-en-croute-73370 (may not work)