Pheasant Under Glass
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1whole large pheasant breast, split and boned
- 2tablespoons freshly squeezed lemon juice
- ½teaspoon freshly ground black pepper
- 2tablespoons unsalted butter
- 6dried morels, brushed off
- 2large shallots, peeled and chopped
- 2large white mushrooms, wiped clean, trimmed and sliced thin
- 2tablespoons brandy
- ⅓cup dry white wine
- ⅓cup heavy cream
- 1½teaspoons chicken demi-glace
- Pinch cayenne pepper
Nutritional analysis per serving (2 servings)
521 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 30 grams protein; 99 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and season with black pepper.
- Step 2
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.
- Step 3
Steep the dried morels in ½ cup hot water for about 5 minutes. Drain and strain, reserving the soaking liquid. Discard stems and slice caps thinly.
- Step 4
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.
- Step 5
Boil the reserved soaking liquid with the brandy and white wine until reduced by ½, 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.
- Step 6
Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
- Step 7
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.
Private Notes
Comments
Yummy! But kind of ugly given the elevated nature of the dish. If I were to make again, I would cook the pheasant closer to 4 minutes, and serve it on top of the shallot and mushroom mix. Sauce has rich and nuanced flavor - delicious.
Advertisement