Breast of Pheasant Under Glass

Title:
Breast of Pheasant Under Glass

Yield:
2 Servings

Categories:
Game,
Poultry




Ingredients:





          -JUDY GARNETT PJXG05A


     2    Pheasant breasts


     2 tb Lemon juice


   1/2 ts Salt


   1/2 ts Pepper


     3 tb Butter


     1 ts Shallots; peeled, chopped


     2 tb Brandy


   1/3 c  Dry white wine


   1/3 c  Heavy cream


     1 tb Meat Glaze


          -dashes of cayenne


     1 tb Truffles or morels; cut


          - into thin strips


     2 tb Mushrooms; thin strips






   Remove skim from pheasant breasts. Trim edges and flatten breasts


 slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and


 sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet.


 When butter foams, add breasts and suate 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 nad 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 T.


 lemon juice, the remaining T. 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.


  CHEF's NOTE: Breast of pheasant is served under glass to hold in the


 cognac flavor that makes this dish so


 


 unique.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini