Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients

4 pheasant breast
1 tablespoon butter
3/4 cup brie cheese, diced
1 tablespoon shallot,
minced and sauteed until translucent
1 teaspoon garlic, minced and sauteed
2 tablespoons tomatoes,
concasse (peeled, seeded and diced)
2 tablespoons green onions, chopped
2 tablespoons cremini mushrooms,
fi nely chopped
1 teaspoon sage, nely chopped
4 slices bacon
salt and pepper
4 sheets pu pastry, 5 x 5 inches
1 egg, beaten
Serves 4

Preparation: 25min › Cook: 15 mins

Season breast with salt and pepper, Sear well in a hot pan with butter and let cool. Mix the Brie, shallots, garlic,
tomato, onion, mushrooms and sage. and season to taste.
Stu ff ¼ of cheese mixture under the skin of each cooled breast. Wrap each pheasent breast with a slice of bacon,
and then wrap each breast with pu pastry, now place all four breasts on a lightly greased baking tray, and brush all four parcels with an egg wash.
Bake in a pre heated oven at 425 degrees for 12-15 minutes, should be golden brown, now serve with some
minted new ptatoes and seasonal vegetables and a glass of red........ enjoy.