breast of pheasant under glass

How To Make breast of pheasant under glass

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