Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDY GARNETT PJXG05A
2 Pheasant breasts
2 tb Lemon juice
1/2 ts Salt
1/2 ts Pepper
3 tb Butter
1 ts Shallots; peeled, chopped
2 tb Brandy
1/3 c Dry white wine
1/3 c Heavy cream
1 tb Meat Glaze
-dashes of cayenne
1 tb Truffles or morels; cut
- into thin strips
2 tb Mushrooms; thin strips

Remove skim from pheasant breasts. Trim edges and flatten breasts
slightly with a meat mallet. Rub breasts with 1 T. of the lemon
juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in
a 9-inch skillet. When butter foams, add breasts and suate 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 nad
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 T. lemon
juice, the remaining T. butter and cayenne. 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.
CHEF's NOTE: Breast of pheasant is served under glass to hold in the
cognac flavor that makes this dish so

unique.

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