Breast Of Pheasant Under Glass Recipes

BREAST OF PHEASANT UNDER GLASS

Steps:

• 1. Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet.
• 2. Rub breasts with 1 tablespoon of the lemon juice, and sprinkle with salt and pepper.
• 3. Melt 2 tablespoons of the butter in a 9-inch skillet.
• 4. 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.
• 5. Remove breasts from skillet and keep warm.
• 6. Add shallots to drippings and saute until golden brown.
• 7. Drain butter from shallots and reserve.
• 8. Add brandy and wine and reduce to half its volume.
• 9. Add cream and meat glaze and reduce to half its volume again.
• 10. Strain sauce, and add the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon butter and cayenne.
• 11. Mix truffles and mushrooms, and divide into 2 portions.
• 12. Place warm breasts on a serving dish.
• 13. Top each breast with truffles and mushrooms.
• 14. Pour sauce over breasts and cover with a glass cover.
• 15. NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

PHEASANT UNDER GLASS

Steps:

• Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and season with black pepper.
• Melt 1 tablespoon of the butter over medium-high heat in a 9-inch skillet. When it foams, sear the pheasant, skin side down, about 5 minutes per side. Remove to a plate, cover and keep warm.
• Steep the dried morels in 1/2 cup hot water for about 5 minutes. Drain and strain, reserving the soaking liquid. Discard stems and slice caps thinly.
• Melt the remaining tablespoon of butter in the skillet and saute the shallots for 2 minutes, until golden, then add the morels and mushrooms for 1 minute. Remove to a bowl and keep warm.
• Boil the reserved soaking liquid with the brandy and white wine until reduced by 1/2, about 1 minute, then whisk in the cream and demi-glace and boil about 1 minute, until sauce is thickened and smooth. Whisk in the remaining lemon juice and the cayenne.
• Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
• Enclose each breast with (ideally) a glass cover. Alert your guests to the olfactory possibilities, so they don't blow the experience the way I did. Once they are seated and you have their attention, lift the cover and fan the essence toward them, if necessary.

BREAST OF PHEASANT WITH SOUR-CREAM SAUCE

Steps:

• Sprinkle the breasts with salt, pepper and paprika.
• Melt the butter in a heavy nonstick skillet large enough to hold the pheasant breasts in one layer. Add the breasts and cook over medium-high heat for 3 minutes or until they are lightly browned. Turn the breasts and cook for 3 minutes more. Add the onions and thyme. Stir and cook until the onions are wilted. Add the wine to dissolve the brown particles that cling to the bottom of the pan. Continute cooking until most of the wine evaporates.
• Add the heavy cream and cook until the liquid is reduced by half. Add the sour cream, blend well and bring to a boil, stirring until smooth. Taste and adjust the seasonings and serve very hot.