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Pheasant Pithiviers

Exquisite puff pastry pies filled with confit pheasant leg and pan-seared breast, served with a rich Madeira and port sauce.

DinnerFrenchPheasantGamePastrySpecial Occasion
Estimated Nutrition
Calories
980.1
kcal / serving
7840.5 kcal total
Carbs
48.6g
per serving
388.4 g total
Fat
76.4g
per serving
610.8 g total
Protein
24.4g
per serving
195.2 g total
Cook Time
150
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
800
g
Puff Pastry
Ready-made all-butter
2
g
Arrowroot
Mixed with cold water
Dairy
2
unit
Egg
Free-range, beaten for wash
Fruits
30
g
Dried Cranberries
30
g
Dried Blueberries
3
tbsp
Prunes
Stones removed, finely sliced
3
tbsp
Golden Raisins
Liquids
200
ml
Madeira Wine
200
ml
Ruby Port
Meat
1
unit
Pheasant
Breasts and legs removed, carcass chopped and reserved
NutsSeeds
10
g
Sea Salt
Preferably fleur de sel
0.5
tbsp
Black Peppercorns
Crushed
0.5
clove
Garlic
Finely sliced
0.5
unit
Bay Leaf
Fresh, torn
2
sprig
Thyme
Fresh leaves only
1
unit
Juniper Berry
Crushed
100
g
Chestnuts
Cooked and crumbled
3
tbsp
Walnuts
Finely chopped
OilsFats
600
g
Duck Fat
For confit
Vegetables
150
g
Onion
Chopped into 2cm pieces
120
g
Flat Mushrooms
Sliced

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