- 1 whole large MacFarlane pheasant breast, split, boneless
- 2 tablespoons freshly squeezed lemon juice-divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter-divided
- 6 dried morel mushrooms, brushed off
- 2 large shallots, peeled & chopped
- 2 large button mushrooms, wiped clean, trimmed, thinly sliced
- 2 tablespoons brandy
- 1/3 cup dry white wine
- 1/3 cup heavy cream
- 1 1/2 teaspoon chicken demi-glace
- pinch cayenne pepper
Flatten pheasant breasts slightly with a mallet or rolling pin, and then rub with 1 tablespoon of lemon juice and season with black pepper. Melt 1 tablespoon butter over med high heat in 9 in skillet. When butter foams, sear the pheasant skin side down for about 5 min per side. Remove to plate, cover and keep warm. Steep the dried morels in 1/2 cup hot water for about 5 min; drain and strain reserving soaking liquid. Discard stems and thinly slice caps. Melt the remaining butter in skillet and sauté shallots for about 2 minutes until golden. Add morels and button mushrooms, sautéing for 1 minute. Remove to a bowl, cover and keep warm. Boil the reserved soaking liquid, brandy, and white wine until reduced by about half. Then whisk in demi-glace and cream, returning to boil for 1 minute or until sauce is thickened and smooth.
Place each pheasant breast on warmed plate, skin side up and top with half mushroom mix and then sauce. The ideal cover is a glass cover to display and place in front of your guest(s). Once seated, lift the cover and fan essence towards them to take in the full impact of the aroma of this wonderful dish.
Originally published with Food; You Elegant Fowl, by Jonathan Reynolds, 1/21/01