Breast of pheasant under glass
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Breast of pheasant under glass
  Pheasant    Game    Poultry  
Last updated 6/12/2012 1:10:28 AM. Recipe ID 37690. Report a problem with this recipe.
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      Title: Breast of pheasant under glass
 Categories: Game, Poultry
      Yield: 2 Servings
 
           -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.
  




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Recipe ID 37690 (Apr 03, 2005)

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