Breast Of Pheasant With Sauce Aux Huitres Recipe

• 6 pheasant breasts, 8-ounce. average
• 16 ounce. oyster liquor (juice)
• 1/2 pound mushrooms, sliced
• 6 ounce. water
• 8 ounce. fish stock
• 12 ounce. heavy cream
• 4 egg yolks
• 2 teaspoon lemon juice (1/4 fresh lemon)
• 1 1/2 ounce. butter
• 12 oysters, medium size, shucked
• 1 tbsp. sage

1. For sauce: Place mushrooms and water in a saucepan and bring to a boil and reduce liquid by half.
2. Strain and reserve liquid.
3. In a larger saucepan, combine oyster liquor, mushroom liquid and fish stock and bring to a gentle boil.
4. "Scale" heavy cream and add in to boiling stock.
5. Reduce heat to simmering point and add in lemon juice and beaten egg yolks and whisk till well blended.
6. Whisk in butter, adjust seasoning to you liking with salt and pepper and simmer till reduced by half or possibly till consistency is "sauce-like".
7. When sauce is the right thickness, add in the oysters.
8. Place pheasant breasts on baking sheet pan.
9. Season with melted butter, salt, white pepper, and sage.
10. Bake in oven at 325 degrees till internal temperature is 140 degrees or possibly till hard to the touch.
11. Meat should be white-ish in center, like chicken, when done.
12. Ladle sauce over breasts making sure each breast gets two oysters with the sauce.
13. Serve immediately.
14. Serves: 6.
15. (Prep and Cooking Time: Sauce 20-25 min; Pheasant 30-40 min)

pheasant breasts, oyster, mushrooms, water, fish stock, heavy cream, egg yolks, lemon juice, butter, oysters, sage

Taken from cookeatshare.com/recipes/breast-of-pheasant-with-sauce-aux-huitres-40979 (may not work)