Pheasant Breasts with Cider Vinegar, Apples and Pomegranates
- 4 pheasant breasts, bones removed
- 6 tablespoons butter plus 2 tablespoons
- 4 shallots, finely chopped
- 1/2 cup cider vinegar
- 2 medium tart apples, such as Granny Smith, peeled and thinly sliced
- 1 cup chicken stock
- 1/4 cup cream
- 1/2 pomegranate, seeds reserved
- 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.
pheasant breasts, butter, shallots, cider vinegar, tart apples, chicken stock, cream, pomegranate
Taken from www.foodnetwork.com/recipes/mario-batali/pheasant-breasts-with-cider-vinegar-apples-and-pomegranates-recipe.html (may not work)