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.

CHEFs

NOTE: Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so

unique.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.