Breast Of Pheasant Under Glass

Recipe Ingredients

2		Pheasant breasts
2 tablespoons	30ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Shallots; peeled - chopped
2 tablespoons	30ml	Brandy
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Heavy cream
1 tablespoon	15ml	Meat glaze - dashes of cayenne
1 tablespoon	15ml	Truffles or morels - cut
		Into thin strips
2 tablespoons	30ml	Mushrooms - thin strips

Recipe Instructions

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 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 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.

Source:
The Greenbrier Hotel--White Sulphur Springs, WV

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