Pheasant breasts with cider vinegar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Single pheasant breasts, bones removed | |
| 6 | tablespoons | Butter, plus 2 T |
| 4 | Shallots, finely chopped | |
| ½ | cup | Cider vinegar |
| 2 | mediums | Tart apples, peeled, thinly sliced |
| 1 | cup | Chicken stock |
| ¼ | cup | Cream |
| ½ | Pomegranate, seeds reserved | |
Directions
Preheat oven to 350 degrees F.
Pound breasts lightly with meat mallet to a consistent thickness. Season well with salt and
pepper. In a 10 inch to 12inch saute pan, heat butter over medium heat until foam subsides. Add pheasant breasts, skin down, and cook until golden brown, about 8 to 10 minutes. Place pan in oven 8 to 10 minutes. Remove pan from oven and breasts from pan. Add shallots to pan and stir. Cook over medium heat until softened, about 4 to 5 minutes. Add cider vinegar and apples and cook until vinegar dissipates by half. Add stock and cream and bring to a boil. Return pheasant breasts to pan and cook until sauce is reduced by half. Season with salt and pepper and serve immediately. Spoon sauce over and sprinkle with pomegranate seeds.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@...> on Mar 09, 1997.