Pheasant Napolean

Directions

1. 1
   Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown.
2. 2
   In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown.
3. 3
   Set aside, add peppers and mushrooms.
4. 4
   Add more butter if necessary and saute until done.
5. 5
   Now add spinach for a few seconds then remove all from the heat.
6. 6
   Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on.
7. 7
   Top with the puff dough and a red pepper ring.
8. 8
   Garnish plate with the remaining mushrooms and drizzle with sauce.
9. 9
   Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left.
10. 10
    Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste