Side Pannel
Breast of Pheasant Under Glass
Breast of Pheasant Under Glass
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- -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
Directions
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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
