Pheasant Under Glass

Directions

1. 1
   Flatten pheasant breasts slightly with a mallet or rolling pin, then rub with 1 tablespoon of the lemon juice and season with black pepper.
2. 2
   Melt 1 tablespoon of the butter over medium-high heat in a 9-inch skillet.
3. 3
   When it foams, sear the pheasant, skin side down, about 5 minutes per side.
4. 4
   Remove to a plate, cover and keep warm.
5. 5
   Steep the dried morels in 1/2 cup hot water for about 5 minutes.
6. 6
   Drain and strain, reserving the soaking liquid.
7. 7
   Discard stems and slice caps thinly.
8. 8
   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.
9. 9
   Remove to a bowl and keep warm.
10. 10
    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.
11. 11
    Whisk in the remaining lemon juice and the cayenne.
12. 12
    Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
13. 13
    Enclose each breast with (ideally) a glass cover.
14. 14
    Alert your guests to the olfactory possibilities, so they don't blow the experience the way I did.
15. 15
    Once they are seated and you have their attention, lift the cover and fan the essence toward them, if necessary.