Post by April B. on Feb 18, 2003 7:36:53 GMT -6
Breast of Pheasant Under Glass
2 Pheasant breasts
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Butter
1 teaspoon Shallots; peeled, chopped
2 tablespoons Brandy
1/3 cup Dry white wine
1/3 cup Heavy cream
1 tablespoon Meat Glaze
dashes of cayenne
1 tablespoon Truffles or morels; cut into thin strips
2 tablespoons Mushrooms; thin strips
Remove skim from pheasant breasts.
Trim edges and flatten breasts slightly with a meat mallet.
Rub breasts with 1 Tbsp. of the lemon juice, and sprinkle with salt and pepper.
Melt 2 Tbsp. 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 dripping 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 gain.
Strain sauce, and add the remaining 1 Tbsp. lemon juice, the remaining Tbsp. butter and
cayenne.
Mix truffles and mushrooms, and divide into 2 portions.
Place warm breasts on a serving dish.
Top each with truffles and mushrooms.
Pour sauce over breasts and cover with a glass cover.
Recipe from the Greenbrier Hotel.
NOTE:
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so distinctive
2 Pheasant breasts
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Butter
1 teaspoon Shallots; peeled, chopped
2 tablespoons Brandy
1/3 cup Dry white wine
1/3 cup Heavy cream
1 tablespoon Meat Glaze
dashes of cayenne
1 tablespoon Truffles or morels; cut into thin strips
2 tablespoons Mushrooms; thin strips
Remove skim from pheasant breasts.
Trim edges and flatten breasts slightly with a meat mallet.
Rub breasts with 1 Tbsp. of the lemon juice, and sprinkle with salt and pepper.
Melt 2 Tbsp. 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 dripping 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 gain.
Strain sauce, and add the remaining 1 Tbsp. lemon juice, the remaining Tbsp. butter and
cayenne.
Mix truffles and mushrooms, and divide into 2 portions.
Place warm breasts on a serving dish.
Top each with truffles and mushrooms.
Pour sauce over breasts and cover with a glass cover.
Recipe from the Greenbrier Hotel.
NOTE:
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so distinctive
