BREAST OF PHEASANT UNDER GLASS

Breast Of Pheasant Under Glass image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 13

Previous Next

2 pheasant breasts
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 tsp shallots, chopped
2 Tbsp brandy
1/3 c dry white wine
1/3 c heavy cream
1 Tbsp meat glaze
1 Tbsp truffles or morels, cut into thin strips
2 Tbsp mushrooms, cut into thin strips
2 dash(es) cayenne pepper

Steps:

1. Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet.
2. Rub breasts with 1 tablespoon of the lemon juice, and sprinkle with salt and pepper.
3. Melt 2 tablespoons of the butter in a 9-inch skillet.
4. When butter foams, add breasts and saute 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow.
5. Remove breasts from skillet and keep warm.
6. Add shallots to drippings and saute until golden brown.
7. Drain butter from shallots and reserve.
8. Add brandy and wine and reduce to half its volume.
9. Add cream and meat glaze and reduce to half its volume again.
10. Strain sauce, and add the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon butter and cayenne.
11. Mix truffles and mushrooms, and divide into 2 portions.
12. Place warm breasts on a serving dish.
13. Top each breast with truffles and mushrooms.
14. Pour sauce over breasts and cover with a glass cover.
15. NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.