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Ingredients

• 2 tablespoons canola oil
• 1 (2 to 3 pound) pheasant
• Salt and black pepper
• 1/2 cup (1 stick or 8 tablespoons) softened butter
• 1 large red onion, chopped
• 2 cloves garlic, lightly crushed with the side of a knife blade
• 1 cup Marsala wine
• 2 bay leaves
• 3 tablespoons chopped fresh parsley leaves
• 1 tablespoon balsamic vinegar
• 1/2 cup brown sauce
• 4 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing
• 2 (9 or 10 inch) square sheets puff pastry)
• 2 eggs, beaten

Description

Food Network Invites You To Try This Pheasant Colette En Croute Recipe From Robert Irvine.

Food Network