INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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