Breast Of Pheasant Under Glass

Breast Of Pheasant Under Glass Recipe

No Photo

Have you made this?

 Share your own photo!

Vicki Butts (lazyme)


Sounds like a wonderfully romantic dinner for 2.

Recipe from the Greenbrier Hotel.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


Add to Grocery List

pheasant breasts
2 Tbsp
lemon juice
1/2 tsp
1/2 tsp
3 Tbsp
1 tsp
shallots, chopped
2 Tbsp
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

How to Make Breast Of Pheasant Under Glass


  • 1Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet.
  • 2Rub breasts with 1 tablespoon of the lemon juice, and sprinkle with salt and pepper.
  • 3Melt 2 tablespoons of the butter in a 9-inch skillet.
  • 4When 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.
  • 5Remove breasts from skillet and keep warm.
  • 6Add shallots to drippings and saute until golden brown.
  • 7Drain butter from shallots and reserve.
  • 8Add brandy and wine and reduce to half its volume.
  • 9Add cream and meat glaze and reduce to half its volume again.
  • 10Strain sauce, and add the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon butter and cayenne.
  • 11Mix truffles and mushrooms, and divide into 2 portions.
  • 12Place warm breasts on a serving dish.
  • 13Top each breast with truffles and mushrooms.
  • 14Pour sauce over breasts and cover with a glass cover.
  • 15NOTE:
    Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Printable Recipe Card

About Breast Of Pheasant Under Glass

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

Leave a Comment