Recipe: Wellington - pheasant breast

Rating: 4.7 stars based on 2535 reviews

Makes 2 individual Wellingtons



Ingredients:-

  • 2 pheasant breasts
  • Packet chicken liver pâté
  • 1 small red onion
  • Half a pack of mushrooms
  • 4 rashers streaky Bacon
  • Half a pack of ready made puff pastry

Method:-

  • Chop the mushrooms finely and sauté in a little butter until cooked and dry. Set aside to cool.
  • Chop the red onion finely and sauté in a little butter until cooked and dry. Set aside to cool.
  • Flash fry the pheasant breasts in a little very hot oil to sear the outside. Set aside to cool.
  • Fry the bacon until only just cooked. Set aside to cool.
  • Roll the pastry 4mm thick into 2 rectangles. Place a rectangle on a sheet of cling film.
  • Coat the pheasant breasts with pâté.
  • Place some mushroom mixture on the pastry.
  • Put the coated pheasant breast on top.
  • Put some bacon on top.
  • Put some onion on top.
  • Using the cling film, roll the pastry and seal around the mixture.
  • Make a hole in the top and decorate with spare pastry.
  • Bake in a Gas Mark 7 oven for 5 minutes then reduce to Gas Mark 5 for another 20 to 30 minutes.

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