Breast Of Pheasant Under Glass Recipes

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.

PHEASANT UNDER GLASS

Steps:

• Slice the mushrooms and chop the shallots. Set aside. Preheat your galley oven to 350º.
• In a large skillet, heat the butter and EVOO. Sauté the pheasant breasts on medium for 2-3 minutes per side. Pour on the lemon juice and sprinkle the pepper half way through the searing. Once browned, remove the breasts from the pan, retaining the oil. Place the breasts on a baking sheet and pop them into your pre-heated oven. Roast for 20 minutes. Meanwhile...
• In that same pan, sauté the shallots and mushrooms in the remaining oil for 10 minutes on a low to medium flame. You will want the mushrooms to be completely cooked through, releasing all of their juices and looking browned.
• Add the chicken broth, brandy and white wine. Warm through to a simmer. Add the cream and reduce heat. Warm this sauce but don't let come to a boil.
• Place the roasted pheasant breasts on a platter and spoon the mushroom sauce all around. Serve this elegant dish under a glass dome to your most persnickety guests. Or under your isinglass dodger...to your favorite sailor buddies.

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.