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Breast of Pheasant Under Glass

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Rating: 4/5
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   2

recipe id: 28725
cook method: stovetop

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2 pheasant breasts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
1 teaspoon shallots, peeled, chopped
2 tablespoons brandy
1/3 cup dry white wine
1/3 cup heavy cream
1 tablespoon Meat Glaze
2 dashes cayenne pepper
1 tablespoon truffles or morels, cut into thin strips
2 tablespoons mushrooms, thin strips


Remove skin from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 Tbsp. of the lemon juice, and sprinkle with salt and pepper. Melt 2 Tbsp. of the butter in a 9-inch skillet.

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. Remove breasts from skillet and 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 Tbsp. lemon juice, the remaining Tbsp. 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.

NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so distinctive.

Recipe Source: the Greenbrier Hotel

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953 calories, 48 grams fat, 7 grams carbohydrates, 104 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


What is "meat glaze"?

Guest at

REVIEW: 4 star recipe rating
I've made some small changes: pound the breasts inside a 1 gal Ziploc bag (better than covering with wax paper). Eliminate the shallots. Substitute Marsala wine for white wine (can eliminate the "meat galze"). Saute' mushrooms in butter in separate pan and top breasts at end. Saute' breasts in the butter for only 2 min per side (not 3 min).

Registered Member at
Member since:
Apr 11, 2007

REVIEW: 5 star recipe rating
WOW - this was heavenly. Used porcini instead of morels (impossible to find around here!) and it was great. Served with wild rice and grilled asparagus - excellent. Would be great with turkey breast too I think, though nothing compares to the taste of the pheasant. Pricey to make but worth every penny!

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