Pheasant and Asparagus Parcels

Name: Pheasant and Asparagus Parcels
Yield: Serves 4
Ingredients: milk, to glaze; salt and pepper; 1 large onion, very thinly sliced; 4 pheasant breasts; milk, to glaze; 1 tablespoon lemon juice; 4 tablespoons fresh breadcrumbs; 40 g (1½ oz) butter, cut into small pieces; salt and pepper; 350 g (12 oz) asparagus spears (you can use bottled or tinned for this); 75-100 g (3-3½ oz) button mushrooms, sliced; 8 garlic cloves, chopped; grated rind of ½ lemon; 1 packet of puff pastry (I have to confess I almost never make puff pastry; bought is perfectly good)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I have over the years eaten an enormous amount of pheasant, given to me, shot by me, all over the country. Pheasant is an excellent alternative to chicken and undoubtedly considerably healthier, unless you’re very particular about where you source your chickens. Once again the pastry acts as the pot, producing a meal in itself.

Ingredients

1 packet of puff pastry (I have to confess I almost never make puff pastry; bought is perfectly good)
350 g (12 oz

Method

Preheat the oven to 200°C/400°F/gas mark 6. Roll out your puff pastry thinly and cut into four pieces, each one large enough to enclose a pheasant breast. If you are using fresh asparagus, trim the spears well and cut each of them into two or three pieces. In a bowl, mix your mushrooms