☆☆☆☆☆ 0 votes0
2 Tbsplemon juice
1 tspshallots, chopped
1/3 cdry white wine
1/3 cheavy cream
1 Tbspmeat glaze
1 Tbsptruffles or morels, cut into thin strips
2 Tbspmushrooms, cut into thin strips
2 dash(es)cayenne pepper
How to Make Breast Of Pheasant Under Glass
- Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet.
- Rub breasts with 1 tablespoon of the lemon juice, and sprinkle with salt and pepper.
- Melt 2 tablespoons of the butter in a 9-inch skillet.
- 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.
- Remove breasts from skillet and keep warm.
- Add shallots to drippings and saute until golden brown.
- Drain butter from shallots and reserve.
- Add brandy and wine and reduce to half its volume.
- Add cream and meat glaze and reduce to half its volume again.
- Strain sauce, and add the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon butter and cayenne.
- Mix truffles and mushrooms, and divide into 2 portions.
- Place warm breasts on a serving dish.
- Top each breast with truffles and mushrooms.
- Pour sauce over breasts and cover with a glass cover.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.