2 pheasant breasts
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 tbsp butter
1 tsp shallots, peeled, chopped
2 tbsp brandy
1/3 cup dry white wine
1/3 cup heavy cream
1 tbsp meat glaze dashes of cayenne
1 tbsp truffles or morels, cut into thin strips
2 tbsp mushrooms, thin strips
Directions
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.
Servings: 2 servings
Breast Of Pheasant Under Glass Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Wild Game
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, in truth as far into history as the Egyptians, and maybe further still. However, generally, these old recipes were just basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. As we move on, there were two interesting recipe books from the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is popular today, but instead accounts of the types of meals eaten by the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including coriander, parsley, and basil. These new foods and spices led to an explosion in books on cookery, many of which are now in private cookery archives. During the next few centuries, the rich and powerful families of the West tried to serve up the best banquets, and as a result the best cooks and their recipes were highly sought after. Nevertheless, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books are increasing in popularity due to increased literacy, more leisure time and being a little richer. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Breast Of Pheasant Under Glass recipe.
