Pheasant With Creamed Morel Mushrooms
Description:
Servings: 4
Difficulty: Average
Meal: Dinner
Ingredients:
- 4 Boneless Pheasant Breasts
- 2 Cups Water
- 1 Ounce Morel Mushrooms, Dried
- 1 Ounce Butter
- 1/8 tsp Garlic, Minced
- 8 Ounces Heavy Cream
- 1/2 Chicken Bouillon Cube
- 1 tsp Tomato Paste
- Salt and White Pepper, To Taste
Preparation: Bring the water to a boil and add the morels. Remove from heat and allow the mushrooms to soak for 1 hour. Remove the mushrooms and reserve the liquid. Rinse the mushrooms thoroughly under cold running water and pat dry with a towel. Strain the liquid to remove any dirt particles and cook over high heat until reduced to 1/4 cup; reserve. Saute the mushrooms in the butter and garlic for 2 minutes; do not brown. Add the heavy cream, bouillon cube and tomato paste and bring to a boil. Reduce the cream by half until it is quite thick. Adjust flavor with salt and papper; keep warm.
Cooking: Remove skin from breasts; sear breasts in olive oil over high heat for 2 minutes each side; cover and turn heat down to low for about 5 minutes or until you feel it is done.
Serving: Place Pheasant breasts on plate and top with cream sauce. Serve with garlic mashed potatoes or pasta.
