| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Single pheasant breasts, bones removed |
| 6 |
tb |
Butter, plus 2 T |
| 4 |
|
Shallots, finely chopped |
| 1/2 |
c |
Cider vinegar |
| 2 |
md |
Tart apples, peeled, thinly sliced |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Cream |
| 1/2 |
|
Pomegranate, seeds reserved |
INSTRUCTIONS
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@sover.net> on Mar 09,
1997.
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