Pheasant Breasts with Cider Vinegar

Recipe look good to you?     

Pheasant Breasts with Cider Vinegar Ingredients

4 Single pheasant breasts,	2 md Tart apples, peeled, thinly
6 tb Butter, plus 2 T	1 c Chicken stock
4 Shallots, finely chopped	1/4 c Cream
1/2 c Cider vinegar	1/2 Pomegranate, seeds reserved

Instructions for Pheasant Breasts with Cider Vinegar

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 on Mar 09, 1997.

Main Ingredient: Poultry-OtherCuisine: Uncategorized

More like this...

Pheasant Breasts W Cider Vinegar, Apples And Pomegranates

Pheasant with Champagne Cabbage I (Pheasant)

Cider Vinegar Marinated Pork Chops

Cider Vinegar Sauce for Pork