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Ingredientes
- 2 x Pheasant breasts
- 2 Tbsp. Lemon juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 3 Tbsp. Butter
- 1 tsp Shallots, peeled, minced
- 2 Tbsp. Brandy
- 1/3 c. Dry white wine
- 1/3 c. Heavy cream
- 1 Tbsp. Meat Glaze dashes of cayenne
- 1 Tbsp. Truffles or possibly morels, cut into thin strips
- 2 Tbsp. Mushrooms, thin strips
Direcciones
- Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 Tablespoons of the lemon juice, and sprinkle with salt and pepper. Heat 2 Tablespoons of the butter in a 9-inch skillet.
- When butter foams, add in breasts and suate 3 min on each side. Don't overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice which run out should be clear yellow.
- Remove breasts from skillet nad keep hot. Add in shallots to dripping and saute/fry till golden. Drain butter from shallots and reserve. Add in brandy and wine and reduce to half its volume. Add in cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add in the remaining 1 Tablespoons lemon juice, the remaining Tablespoons butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place hot breasts on a serving dish. Top each with truffles and mushrooms. Pour sauce over breasts and cover with a glass cover.
- CHEF's
- NOTE: Breast of pheasant is served under glass to hold in the cognac flavor which makes this dish so
- unique.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 586 | |
| Calories from Fat 301 | 51% |
| Total Fat 34.09g | 43% |
| Saturated Fat 19.3g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 801mg | 33% |
| Potassium 542mg | 15% |
| Total Carbs 11.16g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.9g | 4% |
| Protein 42.87g | 69% |
