| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Molto03 |
4 |
servings |
INGREDIENTS
| 4 |
|
Single pheasant breasts; bones removed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
tb |
Butter; divided |
| 4 |
|
Shallots; finely chopped |
| 1/2 |
c |
Cider vinegar |
| 2 |
md |
Tart apples; such as Granny Smith, peeled, sliced thin |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Cream |
| 1/2 |
|
Pomegranate; seeds reserved |
INSTRUCTIONS
Preheat oven to 350 degrees. Pound breasts lightly with meat mallet to a
consistent thickness. Season well with salt and pepper. In a 10-inch to
12-inch 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. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5742 broadcast 02-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-26-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”