Pheasant Breasts with Cider Vinegar Recipe

Free Recipe Pheasant Breasts with Cider Vinegar

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Pheasant Breasts with Cider Vinegar Recipe

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

Pheasant Breasts with Cider Vinegar Preparation

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.

Cooking Temperature:

Recipe Serves: 1

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