Name: Pheasant Breasts with Cider Vinegar
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

In each case (in Matthew) there is no mere parallel being drawn: there is eschatological transcendence. That, Jesus, for example, is not merely another great Solomon: He is “greater than Solomon” (12:42). Likewise, He is “greater than the temple” (12:6), “greater than Jonah” (12:41). In the mist of all this, the clear implication is that He is also David’s greater son (12:3-4); in fact, this is precisely Jesus’ point in 22:45. Further, He is “Lord even of the Sabbath” (12:8). Similarly, Jesus is not merely a son of Abraham, privileged as that is. He is the son of Abraham par excellence, the one in whom the patriarchal promises reach their goal (1:1). He is not simply a representative of Israel – He is the true Israel (2:15, 16-18). His name is “Joshua,” but He is greater than His forebear and brings a greater deliverance: “for He shall save His people from their sins” (1:21). Moreover, it would have been very wrong to erect booths for Moses, Elijah, and Jesus: these two other men, great as they were, deserve no equal place with Jesus. “Hear Him” was the word from Heaven (17:5). He is greater than Elijah and greater than Moses – greater than the prophets and even the law itself.

Fred Zaspel

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.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”