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Pheasant Under Glass

Pheasant Under Glass is a classic dish that exudes elegance and flavor, perfect for those special family dinners or celebrations. This recipe has been handed down through generations, continuously refined by Mom to make it both unique and approachable for the modern kitchen. The dish was initially created in the early 20th century and has since been a symbol of gourmet dining. Over the years, Mom added her own twists, making it not only delicious but also easier to prepare without losing the charm of the original recipe.

Imagine a special evening where you serve this sumptuous pheasant nestled under a delicate glass dome, revealing its aromatic allure as you lift it. The richness of the pheasant, combined with a delightful mushroom and wine sauce, will surely impress your family and guests. Mom discovered that by simplifying the steps and using readily available ingredients, this gourmet meal can be prepared in any home kitchen.

With this recipe, you'll bring a touch of old-world charm and gourmet cooking to your dinner table. The ingredients are easy to find, and the steps are straightforward, making this a quick yet luxurious meal that fits perfectly into a busy mom's schedule. Whether you're a seasoned chef or a beginner, this Pheasant Under Glass will become a family favorite, cherished for years to come.

by MOM Recipe

Serves: 4

Ingredients

  • 2 pheasant breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup butter
  • 1 shallot, finely chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the pheasant breasts with salt and pepper.
  3. In a large oven-safe skillet, heat the olive oil over medium-high heat.
  4. Sear the pheasant breasts for 3-4 minutes on each side until golden brown.
  5. Remove the pheasant from the skillet and set aside.
  6. In the same skillet, melt the butter and add the shallot, cooking until translucent.
  7. Add the mushrooms and cook until they release their moisture and begin to brown.
  8. Pour in the white wine and chicken broth, bringing the mixture to a simmer.
  9. Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly.
  10. Return the pheasant breasts to the skillet, spooning some of the sauce over them.
  11. Cover the skillet with oven-safe glass or foil and transfer to the preheated oven.
  12. Bake for 20-25 minutes, or until the pheasant is cooked through.
  13. Remove from the oven and let rest for a few minutes before serving.
  14. Garnish with fresh parsley and serve with the mushroom sauce.