Try this Pheasant Breasts W Cider Vinegar, Apples And Pomegranates recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (694g) | ||
Recipe Makes: 4 | ||
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Calories: 883 | ||
Calories from Fat: 382 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 22.5g | 112 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 296.1mg | 91 % | |
Sodium 466.9mg | 16 % | |
Potassium 1314.4mg | 35 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 25.4g | ||
Protein 93.9g | 134 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 883
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