Breast of Pheasant Under Glass

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

60 minutes Prep: 30 minutes Cook: 30 minutes

689 calories per serving view nutrition facts

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2	x	pheasant	breasts
2	tablespoons	lemon juice
1/2	teaspoon	salt
1/2	teaspoon	black pepper
3	tablespoons	butter
1	teaspoon	shallots	peeled, chopped
2	tablespoons	brandy
1/3	cup	white wine	dry
1/3	cup	heavy whipping cream
1	tablespoon	meat glaze
1	dash	cayenne pepper
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 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 sauté 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 sauté 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 again.

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.

Serving Size 103g

Amount per Serving

Calories 689 64% of calories from fat