Pheasant Breasts With Cider Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Single pheasant breasts | |
| bones removed | ||
| 6 | T | Butter, plus 2 T |
| 4 | Shallots, finely chopped | |
| 1/2 | c | Cider vinegar |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2068
Calories From Fat: 841
Total Fat: 95.6g
Cholesterol: 271.9mg
Sodium: 571.2mg
Potassium: 5694.9mg
Carbohydrates: 277.4g
Fiber: 0g
Sugar: 4.4g
Protein: 47.6g