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1
Remove skim from pheasant breasts.
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2
Trim edges and flatten breasts slightly with a meat mallet.
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3
Rub breasts with 1 Tablespoons of the lemon juice, and sprinkle with salt and pepper.
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4
Heat 2 Tablespoons of the butter in a 9-inch skillet.
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5
When butter foams, add in breasts and suate 3 min on each side.
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6
Don't overcook.
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7
Make a shallow cut in one of the breasts with a sharp knife.
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8
The meat should be pink and the juice which run out should be clear yellow.
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9
Remove breasts from skillet nad keep hot.
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10
Add in shallots to dripping and saute/fry till golden.
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11
Drain butter from shallots and reserve.
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12
Add in brandy and wine and reduce to half its volume.
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13
Add in cream and Meat Glaze and reduce to half its volume gain.
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14
Strain sauce, and add in the remaining 1 Tablespoons lemon juice, the remaining Tablespoons butter and cayenne.
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15
Mix truffles and mushrooms, and divide into 2 portions.
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16
Place hot breasts on a serving dish.
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17
Top each with truffles and mushrooms.
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18
Pour sauce over breasts and cover with a glass cover.
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19
CHEF's
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20
NOTE: Breast of pheasant is served under glass to hold in the cognac flavor which makes this dish so
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21
unique.
