Pheasant and Mushroom Vol-au-Vent (French Bouchée Diane)

Diane's bites with pheasant stuffing, bite-sized crusts, cooked pheasant meat, button mushrooms, great for starters. These appetizers are a variation of Bouchée à la Reine.

4 bite-sized puff pastry crusts
pheasant meat, cooked (400 g)
1 medium can button mushrooms
butter (40 g)
flour (50 g)
concentrated chicken stock (60 cl)
crème fraîche (10 cl)
sea salt
black pepper, freshly ground

Garnish:
fresh tarragon

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

Dice the pheasant and mix it with the drained mushrooms, season with salt and pepper.

Melt the butter in a saucepan. When it begins to brown, sprinkle it with flour, then gradually moisten with the stock while stirring with a whisk to avoid lumps. Cook over very low heat until the mixture is quite thick.

Add the crème fraîche, pheasant, mushrooms and a little chopped tarragon. Season with salt and pepper. Let it heat for 5 minutes.

At the same time, warm the crusts in the oven, then remove them. Fill them with the mixture, garnish them with a sprig of tarragon. Serve immediately.

Serving Suggestion:
Red wine such as a Châteauneuf-du-Pape from the Rhône Valley.