Real Recipes From Real Home Cooks ®

breast of pheasant under glass

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Sounds like a wonderfully romantic dinner for 2. Recipe from the Greenbrier Hotel.

yield 2 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For breast of pheasant under glass

  • 2
    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
    cayenne pepper

How To Make breast of pheasant under glass

  • 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.

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