Pheasant Under Glass Recipe

Name: Pheasant Under Glass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole large pheasant breast, split and boned; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 6 dried morels, brushed off; 2 large shallots, peeled and chopped; 2 large white mushrooms, wiped clean, trimmed and sliced thin; 2 tablespoons brandy; ⅓ cup dry white wine; ⅓ cup heavy cream; 1 1/2 teaspoons chicken demi-glace; Pinch cayenne pepper

Servings: persons

1 whole large pheasant breast, split and boned
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
6 dried morels, brushed off
2 large shallots, peeled and chopped
2 large white mushrooms, wiped clean, trimmed and sliced thin
2 tablespoons brandy
⅓ cup dry white wine
⅓ cup heavy cream
1 1/2 teaspoons chicken demi-glace
Pinch cayenne pepper

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.
2
Melt 1 tablespoon of the butter over medium-high heat in a 9-inch skillet.
3
When it foams, sear the pheasant, skin side down, about 5 minutes per side.
4
Remove to a plate, cover and keep warm.
5
Steep the dried morels in 1/2 cup hot water for about 5 minutes.
6
Drain and strain, reserving the soaking liquid.
7
Discard stems and slice caps thinly.
8
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.
9
Remove to a bowl and keep warm.
10
Boil the reserved soaking liquid with the brandy and white wine until reduced by 1/2, about 1 minute, then whisk in the cream and demi-glace and boil about 1 minute, until sauce is thickened and smooth.
11
Whisk in the remaining lemon juice and the cayenne.
12
Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
13
Enclose each breast with (ideally) a glass cover.
14
Alert your guests to the olfactory possibilities, so they don't blow the experience the way I did.
15
Once they are seated and you have their attention, lift the cover and fan the essence toward them, if necessary.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole large pheasant breast, split and boned, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon freshly ground black pepper, 2 tablespoons unsalted butter, and more.

Yes, Pheasant Under Glass falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pheasant Under Glass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions