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Old 26-11-2003, 04:30 PM
 
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Default Breast of Pheasant Under Glass

Breast of Pheasant Under Glass

CHEF'S NOTE: Breast of pheasant is served under glass to hold in the
cognac
flavor that makes this dish so distinctive.

2 Pheasant breasts
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Butter
1 teaspoon Shallots; peeled, chopped
2 tablespoons Brandy
1/3 cup Dry white wine
1/3 cup Heavy cream
1 tablespoon Meat Glaze
dashes of cayenne (optional)
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 Tbsp. of the lemon juice, and
sprinkle with salt and pepper. Melt 2 Tbsp. 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 Tbsp. lemon juice, the remaining Tbsp. butter and cayenne
(optional). 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.

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