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.