PHEASANT DINNER PLATES RECIPES
PHEASANT UNDER GLASS RECIPE - NYT COOKING
Provided by Jonathan Reynolds
Total Time 35 minutes
Yield 2 servings
Number Of Ingredients 12
Steps:
- Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and season with black pepper.
- Melt 1 tablespoon of the butter over medium-high heat in a 9-inch skillet. 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 1/2 cup hot water for about 5 minutes. Drain and strain, reserving the soaking liquid. Discard stems and slice caps thinly.
- Melt the remaining tablespoon of butter in the skillet and saute the shallots for 2 minutes, until golden, then add the morels and mushrooms for 1 minute. Remove to a bowl and keep warm.
- Boil the reserved soaking liquid with the brandy and white wine until reduced by 1/2, about 1 minute, then whisk in the cream and demi-glace and boil about 1 minute, 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, so they don't blow the experience the way I did. Once they are seated and you have their attention, lift the cover and fan the essence toward them, if necessary.
Nutrition Facts : @context http//schema.org, Calories 516, UnsaturatedFatContent 10 grams, CarbohydrateContent 19 grams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 18 grams, SodiumContent 99 milligrams, SugarContent 9 grams, TransFatContent 0 grams
SWEETBREADS RECIPE | ALLRECIPES
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories Everyday Cooking
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, CarbohydrateContent 11.9 g, CholesterolContent 253.1 mg, FatContent 28.8 g, FiberContent 0.4 g, ProteinContent 15.4 g, SaturatedFatContent 8.7 g, SodiumContent 109.3 mg
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