Mushroom Duxelle Stuffed Pheasant Breast

Recipe by Great Caterers of Iowa

Ingredients

• 1 Tbsp. butter
• ½ c. finely chopped button or baby bella mushrooms
• 1 tsp. minced shallots
• 1 tablespoon minced garlic
• pinch of fresh chopped basil and garlic chives
• 1 tablespoon roasted garlic puree
• 6 ounces cream cheese
• 2 MacFarlane boneless pheasant breasts
• pinch of Kosher salt and white pepper
• 4 ounces heavy cream

Directions

1. Preheat oven to 300˚ F. In a small saucepan, add butter, mushrooms, shallots, sauté. Add garlic and fresh herbs, mix. 
2. Remove from heat; add garlic puree and cream cheese, mix until combined. Season to taste.
3. Make a slit in the meaty portion of the breast. Pipe mushroom mixture into the slit until plump.
4. On a baking sheet pan, place pheasant. Place in oven, heat until internal temperature 160˚ F. In a small saucepan, over medium heat, add the remaining mushroom mixture and cream, mix together.
5. Reduce to desired consistency. Pour sauce over pheasant. Serve immediately.

We featured this recipe in the April/May 2015 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of the MacFarlane Pheasants.