Breast Of Pheasant Under Glass Recipe

No Photo

Have you made this?

 Share your own photo!

Breast Of Pheasant Under Glass

Vicki Butts (lazyme)


Sounds like a wonderfully romantic dinner for 2.

Recipe from the Greenbrier Hotel.

☆☆☆☆☆ 0 votes
20 Min
15 Min
Stove Top


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


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.
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