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
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