Breast Of Pheasant Under Glass Recipe

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Breast Of Pheasant Under Glass

Vicki Butts (lazyme)

By
@lazyme5909

Sounds like a wonderfully romantic dinner for 2.

Recipe from the Greenbrier Hotel.


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Rating:

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Serves:

2

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American