breast of pheasant under glass

How To Make breast of pheasant under glass

• 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.
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