Pheasant Under Glass
adapted from Jonathan Reynolds 1.21.01 Food
This recipe yielded two servings so I doubled it up to serve four. It called for chicken demi glace so we used our Jus de Poulet Gold perfect for this recipe. It also calls for 6 dried morels so check out our Urbani Morels.
Pheasant Under Glass
Serves 4 people
featuring Jus de Poulet
Ingredients:
- 2 whole large pheasant breast, split and boned
- 4 Tbl. freshly squeezed lemon juice
- 1 tsp. freshly ground black pepper
- 4 Tbl. unsalted butter
- 10 - 12 dried morels
- 3 large shallots, peeled and chopped
- 4 large white mushrooms, trimmed and sliced
- 4 Tbl. Brandy
- 2/3 cup dry white wine
- 2/3 cup heavy cream
- 1 tsp. Jus de Poulet Gold
- Pinch cayenne pepper
Preparation:
- Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 2 tablespoon of the lemon juice and season with pepper.
- Melt 2 tablespoon of butter over medium-high heat in a saute pan. When it foams, sear the pheasant, skin side down, about 5 minutes per side. Remove to a plate, cover and keep warm.
- Steep the dried morels in 3/4 cup hot water for about 5 minutes. Drain and strain, reserving the soaking liquid. Discard stems and slice caps thinly.
- Melt the remaining 2 tablespoons of butter in the skillet and sauté the shallots for 3 minutes, until golden, then add the morels and mushrooms for 2 minutes. Remove to a bowl and keep warm.
- Boil the reserved soaking liquid with the brandy and white wine until reduced by 1/2, about 3 minutes, then whisk in the cream and Jus de Poulet and boil until sauce is thickened and smooth. Whisk in the remaining lemon juice and the cayenne.
- Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
- Enclose each breast with (ideally) a glass cover. Alert your guests to the olfactory possibilities when you serve this dish so they don't miss the experience.
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